Harvest Salad Recipe

Name: Harvest Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beets, cooked and peeled; 3 tablespoons Dijon mustard; 3 tablespoons lemon juice; ¾ cup olive oil; 1 tablespoon chopped shallot; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh sage; salt and pepper; 2 cups julienned Belgian endive; 1 cup julienned fennel bulb; 1 pear, cored and sliced; ¾ cup walnuts, toasted; ¼ cup herb cheese (havati or other soft herb cheese)

Servings: persons

2 beets, cooked and peeled
3 tablespoons Dijon mustard
3 tablespoons lemon juice
¾ cup olive oil
1 tablespoon chopped shallot
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
salt and pepper
2 cups julienned Belgian endive
1 cup julienned fennel bulb
1 pear, cored and sliced
¾ cup walnuts, toasted
¼ cup herb cheese (havati or other soft herb cheese)

1
Cut beets in slices, then in rings.
2
Set aside.
3
In a small jar, mix together mustard and lemon juice.
4
Add oil to jar and shake.
5
Add shallots, rosemary, sage, salt and pepper and shake well.
6
Set aside.
7
In a large salad bowl, toss together beets, endive, fennel,pear and walnuts with dressing.
8
Sprinkle salad with cheese.

585

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 13 ingredients. The key ingredients include: 2 beets, cooked and peeled, 3 tablespoons Dijon mustard, 3 tablespoons lemon juice, ¾ cup olive oil, and more.

Yes, Harvest Salad 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.

Harvest Salad

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