Endive and Beet Salad with Walnut-Tarragon Vinaigrette

Serves 4
Time 15 min
Endive and Beet Salad with Walnut-Tarragon Vinaigrette

Whether you boil or roast the beets for this refreshing salad the results are delicious, so use whatever method works best in your kitchen. You'll find that tangy tarragon vinegar is a great match for crisp, bitter endive leaves in this side dish.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Sugar ConsciousSugar Conscious

Ingredients

    2 tablespoonstarragon vinegar
    2 tablespoonswalnut oil
    1 clovegarlic, finely chopped
    1/2 teaspoonfine sea salt
    Ground black pepper, to taste
    4Belgian endives, cut into bite-size pieces
    2cooked beets, peeled and sliced
    2 tablespoonschopped walnuts

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Method

In a large bowl, whisk together vinegar, oil, garlic, salt and pepper to make a dressing.


Transfer half to a second large bowl.


Toss endive with dressing in one bowl and beets in the second bowl.


Arrange endive on individual plates, spoon beets over the top, garnish with walnuts and serve.

Nutritional Info

Serving Size

Calories

190

Total Fat

10g

Saturated Fat

1g

Cholesterol

0mg

Sodium

430mg

Total Carbohydrate

21g

Dietary Fiber

17g

Total Sugars

4g

Protein

8g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.