How many servings does this recipe make?

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

What ingredients do I need for Roasted Beet, Arugula, and Endive Salad with Blue Cheese Dressing?

You need 5 ingredients. The key ingredients include: 1 medium roasted beet (see page 142), A handful of arugula leaves, torn, Several endive leaves, halved crosswise, A sprinkling of pumpkin or sunflower seeds, and more.

How do I store leftover Roasted Beet, Arugula, and Endive Salad with Blue Cheese Dressing?

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

Roasted Beet, Arugula, and Endive Salad with Blue Cheese Dressing Recipe

Name: Roasted Beet, Arugula, and Endive Salad with Blue Cheese Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium roasted beet (see page 142); A handful of arugula leaves, torn; Several endive leaves, halved crosswise; A sprinkling of pumpkin or sunflower seeds; About 2 tablespoons Blue Cheese Dressing (page 150)

Roasted Beet, Arugula, and Endive Salad with Blue Cheese Dressing – a delicious recipe with handful of arugula, endive, sprinkling of pumpkin. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 medium roasted beet (see page 142)
A handful of arugula leaves, torn
Several endive leaves, halved crosswise
A sprinkling of pumpkin or sunflower seeds
About 2 tablespoons Blue Cheese Dressing (page 150)

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Quick Info

Servings
4 servings
Category
Salads

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Roasted Beet, Arugula, and Endive Salad with Blue Cheese Dressing

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