Beet and Endive Salad with Walnuts
This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets. Featured in: Pass The Beets, Again.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
- freshly ground pepper
- 1 teaspoon balsamic vinegar
- 1 tablespoon sherry vinegar
- 1 teaspoon minced chives
- 2 teaspoons minced fresh tarragon
- sea salt kosher salt or fleur de sel
- 1/2 to 1 teaspoon dijon mustard (to taste)
- 1 very small garlic clove finely minced or put through a press
- 4 small or medium beets roasted, peeled, and cut in wedges or half-moons
- 4 belgian endives rinsed and sliced
- 2 tablespoons broken walnuts preferably from fresh shelled walnuts
- 2 ounces fresh mild goat cheese or feta crumbled
- Carbohydrate 1.91828418566012 g
- Cholesterol 0 mg
- Fat 32.9795041937819 g
- Fiber 0.275029167295592 g
- Protein 0.486468999002037 g
- Saturated Fat 3.93230583576039 g
- Serving Size 1 1 recipe (116g)
- Sodium 3.78854999708806 mg
- Sugar 1.64325501836453 g
- Trans Fat 1.19696950125603 g
- Calories 303 calories
Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste. Combine the salad ingredients in a large bowl. Toss with the dressing and serve.
