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Endive and Beet Salad with Honey-Balsamic Dressing

Name: Endive and Beet Salad with Honey-Balsamic Dressing
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Endive', 'amount': '2 heads, leaves separated'}; {'ingredient': 'Beets', 'amount': '3 medium, roasted and sliced'}; {'ingredient': 'Goat cheese', 'amount': '4 ounces, crumbled'}; {'ingredient': 'Walnuts', 'amount': '1/2 cup, chopped'}; {'ingredient': 'Dried cranberries', 'amount': '1/3 cup'}; {'ingredient': 'Extra virgin olive oil', 'amount': '3 tablespoons'}; {'ingredient': 'Balsamic vinegar', 'amount': '2 tablespoons'}; {'ingredient': 'Honey', 'amount': '1 tablespoon'}; {'ingredient': 'Salt', 'amount': '1/4 teaspoon'}; {'ingredient': 'Black pepper', 'amount': '1/4 teaspoon'}

Experience the delightful contrast of textures and flavors in this vibrant Endive and Beet Salad. The crisp, refreshing endive leaves harmoniously complement the earthy sweetness of roasted beets, while creamy goat cheese adds a luxurious touch. Crunchy walnuts and a sprinkle of dried cranberries provide a satisfying crunch and a hint of tartness, making this dish a feast for both the eyes and the palate. This salad is perfect for any occasion, whether as a festive side dish or a light lunch. With roots dating back to ancient civilizations, beets have been cherished for their numerous health benefits and culinary versatility, embodying a rich historical tradition that enhances every bite of this refreshing salad.

Servings: 4

Ingredients

Endive (2 heads, leaves separated)
Beets (3 medium, roasted and sliced)
Goat cheese (4 ounces, crumbled)
Walnuts (1/2 cup, chopped)
Dried cranberries (1/3 cup)
Extra virgin olive oil (3 tablespoons)
Balsamic vinegar (2 tablespoons)
Honey (1 tablespoon)
Salt (1/4 teaspoon)
Black pepper (1/4 teaspoon)

Instructions

Preheat your oven to 400°F (200°C).
Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Allow beets to cool, then peel and slice them into thin rounds.
In a large bowl, gently combine the separated endive leaves, sliced roasted beets, crumbled goat cheese, chopped walnuts, and dried cranberries.
In a small bowl, whisk together the balsamic vinegar, extra virgin olive oil, honey, salt, and black pepper until well emulsified to create a smooth dressing.
Drizzle the honey-balsamic dressing over the salad just before serving and toss gently to coat all ingredients evenly.
Serve immediately to enjoy the fresh flavors and textures of this delightful salad.

Dietary Information

Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 60 minutes • Calories: 220 • Fat: 15g • Carbs: 22g • Protein: 5g • Sodium: 240mg • Sugar: 10g

Endive and Beet Salad with Honey-Balsamic Dressing

Servings: 4

Ingredients

Instructions

Dietary Information

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