0.0 – 0 reviews • Salad Recipes
| Level: |
Intermediate |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 2 medium beets, peeled
- 1/4 cup olive oil
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon balsamic vinegar
- 2 teaspoons honey
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 2 Belgian endives
- 4 radishes, thinly sliced
- 1 small avocado, cubed
Instructions
- Put on a pair of rubber gloves and slice the beets into thin rounds on a mandoline. Stack the rounds and then slice them into thin strips (aka julienne). Place the julienned beets on a paper-towel-lined plate. Set aside.
- In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste. Set aside.
- Remove 8 leaves from each endive, and reserve. Slice the remaining endives 1/2 inch thick. Combine the sliced endives, radishes and avocado in a large bowl.
- Season with salt and pepper. Add half of the dressing and toss to coat.
- In a second bowl, add the julienned beets and pour over the remaining dressing. Toss to coat.
- Set up 4 salad plates. Arrange 4 of the reserved endive leaves on each plate, with the stem ends pointed toward the center. Top each leaf with some of the avocado-endive mixture and then with some of the beets. Serve immediately.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
222 |
| Total Fat |
19 g |
| Saturated Fat |
3 g |
| Carbohydrates |
13 g |
| Dietary Fiber |
5 g |
| Sugar |
7 g |
| Protein |
2 g |
| Cholesterol |
0 mg |
| Sodium |
332 mg |
