| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 2 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 2 hr 40 min |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 2 hr |
| Yield: | 4 servings |
Ingredients
- 3 medium-size beets, tops trimmed
- 2 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon freshly squeezed orange juice
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons fresh tarragon (optional), stems discarded before measuring, chopped finely
- 1 ounce strong goat cheese, diced into 1/8-inch cubes
- 1/4 cup toasted hazelnuts or walnuts
- 2 Belgian endives, separated and washed (If you can not find endives, replace with the very inside section of a head of romaine lettuce or good old reliable flaky butter crackers)
Instructions
- Bake whole, unskinned beets for 1 1/2 to 2 hours at 425 degrees F (longer if they are more than 3 inches in diameter). To avoid a messy oven, place a sheet of aluminum foil on the rack below to catch the natural juice drippings.
- Remove from oven and allow to cool.
- Peel off and discard skin. Then slice and dice beets finely.
- Combine oil, vinegar, orange juice, pepper, and tarragon in a bowl. Add beets, cheese, and nuts and toss gently.
- To serve, spoon a tablespoon of beet salad onto each endive leaf.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 126 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 3 mg |
| Sodium | 82 mg |
| Serving Size | 1 of 4 servings |
| Calories | 126 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 4 g |
| Cholesterol | 3 mg |
| Sodium | 82 mg |
Reviews
delicious
It was not difficult to make and my guests absolutely adored this salad.