Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata Recipe

Name: Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beets (can substitute golden or chioga); 1/2 cup roughly chopped pistachios (can substitute almonds or hazelnuts); 2 yellow endive; 4 cups arugula; 1/2 cup shaved Parmesan; Vinaigrette:; 1/2 cup white wine vinegar (can substitute white balsamic or champagne); 1 1/4 cups light pure olive oil; 1 minced, medium shallot; 1 tablespoon finely chopped fresh thyme; 1 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 pinch white sugar; 1/8 teaspoon fresh ground black pepper; 1/8 teaspoon kosher salt

Servings: persons

2 beets (can substitute golden or chioga)
1/2 cup roughly chopped pistachios (can substitute almonds or hazelnuts)
2 yellow endive
4 cups arugula
1/2 cup shaved Parmesan
Vinaigrette:
1/2 cup white wine vinegar (can substitute white balsamic or champagne)
1 1/4 cups light pure olive oil
1 minced, medium shallot
1 tablespoon finely chopped fresh thyme
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch white sugar
1/8 teaspoon fresh ground black pepper
1/8 teaspoon kosher salt

1
Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350 degrees F oven for 1 1/2 hours, or until fork-tender.
2
Let cool.
3
Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel.
4
Cut each beet in half, cut in 1/2 inch slices, then medium dice by cutting in the opposite direction.
5
Toast nuts in a 400 degrees F oven for 15 minutes, tossing once.
6
Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool.
7
Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as 1/2 a head of endive.
8
For each salad, place 1/2 cup beets, 1 cup arugula, an 1/2 endive on a plate.
9
For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.
10
Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last.
11
Top with 1/8 cup of shaved parmesan.
12
Repeat for remaining three salads.
13
Serve immediately.
14
Reserve left-over dressing.

823

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 15 ingredients. The key ingredients include: 2 beets (can substitute golden or chioga), 1/2 cup roughly chopped pistachios (can substitute almonds or hazelnuts), 2 yellow endive, 4 cups arugula, and more.

Yes, Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata 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.

Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata

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