Endive and Beet Salad

Ingredients

• 6 medium beets
• 1 teaspoon Dijon mustard
• ¼ cup balsamic vinegar (or more to taste)
• ½ to ⅔ cup walnut oil
• Coarse salt and freshly ground pepper to taste
• 5 heads endive
• ½ cup chopped walnuts
• 3 tablespoons chopped chives

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    218 calories; 20 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 13 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 2 grams protein; 38 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 350 degrees. Trim the tops from the beets, leaving an inch of stalk. Place the beets in the oven on a rack and bake for one-and-a-half to two hours, or until tender when pierced with a fork.
2. When the beets are cool enough to handle, flip off the skins. Cut the beets into half-inch pieces and place them in a bowl.
3. Combine the mustard, vinegar and walnut oil. Season to taste with salt and pepper. Toss the beets in three-quarters of the dressing.
4. Cut four quarter-inch slices off the bottom of the endives. Cut the slices in half vertically and add them to the beets.
5. Arrange the endive leaves in a circle around the rim of a large plate and pour the remaining dressing on top. Place the beet mixture in the middle and sprinkle with walnuts and chives.

1 hour 40 minutes