Salad Beets and Curly Endive
Roasted beets meet the delicate crunch of curly endive in this vibrant and nutrient-packed salad that’s perfect for any occasion. The earthy sweetness of tender oven-roasted beets pairs beautifully with creamy crumbles of goat cheese, while toasted pecans add a satisfying crunch and a touch of nuttiness. A tangy homemade vinaigrette, made with red wine vinegar, Dijon mustard, and a hint of honey, ties the flavors together in perfect harmony. Finished with fresh parsley for an herby accent, this salad is as visually stunning as it is delicious. Whether served as a refreshing side dish or a light main course, this recipe elevates wholesome ingredients with exquisite textures and bold flavors.
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Recipe Information
Ingredients
- 4 medium Beets
- 8 cups Curly endive
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 small Shallot
- 4 ounces Goat cheese
- 0.5 cup Pecans
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly and wrap each one individually in aluminum foil. Place them on a baking sheet.
Roast the beets in the preheated oven for 40-45 minutes, or until they are tender when pierced with a fork. Allow them to cool slightly.
While the beets roast, prepare the vinaigrette. Finely mince the shallot and combine it in a small bowl with olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk together thoroughly and set aside.
Toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until fragrant and slightly golden. Set aside to cool.
Once the beets are cool enough to handle, rub their skins off using a paper towel. Cut the beets into wedges or bite-sized cubes, based on your preference.
Rinse and dry the curly endive. Tear it into bite-sized pieces and place it in a large salad bowl.
Add the roasted beets, crumbled goat cheese, toasted pecans, and chopped fresh parsley to the salad bowl.
Drizzle the vinaigrette over the salad and toss gently to coat all ingredients evenly.
Serve immediately, either as a side dish or a standalone salad. Enjoy!
Nutrition Facts
Calories |
1494 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 15.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2671 mg | 116% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 36.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 701 mg | 54% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4070 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
