Endive Salad With Beets and Blue Cheese Recipe

Name: Endive Salad With Beets and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 beets with their greens; 4 endives; 4 tablespoons extra-virgin olive oil; Coarse salt and freshly ground pepper to taste; 1/4 pound blue cheese; 1/2 cup walnuts, freshly cracked; 2 tablespoons flat Italian parsley, chopped; 1 clove garlic, crushed; 1 tablespoon Dijon mustard; 1/4 cup extra-virgin olive oil; Lemon juice to taste

Servings: persons

4 beets with their greens
4 endives
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/4 pound blue cheese
1/2 cup walnuts, freshly cracked
2 tablespoons flat Italian parsley, chopped
1 clove garlic, crushed
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
Lemon juice to taste

1
Preheat oven to 350 degrees.
2
Cut the tops off the beets and set them aside.
3
Bake the beets in their skins until tender (about one hour).
4
Remove from the oven, cool and peel.
5
Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter.
6
Chop the beet leaves and saute them in olive oil until wilted.
7
Season with salt and pepper and mound them in the center when cooled.
8
Chop the beets and place them in a circle around the greens.
9
Crumble the blue cheese and sprinkle it over the endive leaves.
10
Sprinkle on the walnuts and the parsley.
11
Combine the ingredients for the salad dressing in a small bowl.
12
Season to taste, remove the garlic, pour the dressing over the vegetables and serve.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 beets with their greens, 4 endives, 4 tablespoons extra-virgin olive oil, Coarse salt and freshly ground pepper to taste, and more.

Yes, Endive Salad With Beets and Blue Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive Salad With Beets and Blue Cheese

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