Pickled Beet and Endive Salad with Goat Cheese and Walnuts Recipe

Name: Pickled Beet and Endive Salad with Goat Cheese and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 shallot, minced; 1/3 cup sherry wine vinegar; 1/2 cup canola oil; 1/2 cup extra-virgin olive oil; Salt and freshly ground black pepper; 3 beets; 2 cupsPickling juice; 30 small Belgian endive leaves; 1 pear, peeled, cored, and thinly sliced; 1 cup soft goat cheese, crumbled; 3/4 cup walnuts, toasted and coarsely chopped; Salt and freshly ground black pepper

Servings: persons

1 shallot, minced
1/3 cup sherry wine vinegar
1/2 cup canola oil
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 beets
2 cupsPickling juice
30 small Belgian endive leaves
1 pear, peeled, cored, and thinly sliced
1 cup soft goat cheese, crumbled
3/4 cup walnuts, toasted and coarsely chopped
Salt and freshly ground black pepper

1
To prepare the vinaigrette: Place the shallots and sherry wine vinegar in a small bowl and slowly whisk in the canola and olive oils.
2
Season to taste with salt and pepper.
3
To prepare the beets: Peel the beets and place in a small saucepan with salted water.
4
Bring to a boil and cook for 15 to 20 minutes, or until tender.
5
Drain the beets and cool slightly.
6
Julienne the beets and place them in a medium bowl with the pickling juice for 2 hours.
7
Drain, discarding the pickling juice.
8
Toss with 2 tablespoons of the vinaigrette and season to taste with salt and pepper.
9
To prepare the salad: In a large bowl, toss the endive, pear, goat cheese, and walnuts with the remaining vinaigrette and season to taste with salt and pepper.
10
Arrange the salad in the center of a large platter and top with the beets.
11
Top with freshly ground black pepper.

791

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 12 ingredients. The key ingredients include: 1 shallot, minced, 1/3 cup sherry wine vinegar, 1/2 cup canola oil, 1/2 cup extra-virgin olive oil, and more.

Yes, Pickled Beet and Endive Salad with Goat Cheese and Walnuts 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.

Pickled Beet and Endive Salad with Goat Cheese and Walnuts

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