Beet and Endive Salad with Walnuts

5.0(97)

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.

by Martha Rose Shulman·published 2008-08-09

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Servings

Serves 4

Total time

10 min

Calories / serving

231 kcal

Ingredients (14)

serves

1 tablespoon sherry vinegarsherry-vinegar
1 teaspoon balsamic vinegarbalsamic-vinegar
Sea salt, kosher salt, or fleur de selsalt
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, finely minced or put through a pressclove
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 tablespoon walnut oilwalnut-oil
Freshly ground pepperpepper
4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
4 Belgian endives, rinsed and slicedbelgian-endive
2 tablespoons broken walnuts, preferably from fresh shelled walnutswalnut
2 ounces fresh, mild goat cheese or feta, crumbled
2 teaspoons minced fresh tarragontarragon
1 teaspoon minced chiveschive

Instructions (2 steps)

01Make 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.

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Rich recipe — supports nutrition-aware planning.