Endive, Beets, & Walnut Salad
- Number of Servings: 6
Ingredients
6 medium beets (about 2#), trimmed 3 Tblspwalnut oilSalt & Fresh ground pepper to taste3 Heads Endive 1/3 cup crumbled blue or Roquefort cheese1/2 cup chopped walnuts
*Preheat oven to 375
*Wrap beets tightly in foil to make 2 pkgs, and roast until tender, about 1.25 hours.
*Carefully unwrap beets and when just cool enoughr to handle, slip off the skins and remove stems. Cut beets into 1/4" slices and transferto a bowl. Add 1tbsp of the walnut oil to the beets.
*Sepatate the endive leaves
*Arrange then on a platter (or 6 plates)
*Drizzle endive with another tbsp of the walnut oil.
*Spoon the beets on the endive and sprinkle with the cheese and walnuts. Drizzke salad with the remaining oil and add some additional pepper if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user SHARRY731.
*Wrap beets tightly in foil to make 2 pkgs, and roast until tender, about 1.25 hours.
*Carefully unwrap beets and when just cool enoughr to handle, slip off the skins and remove stems. Cut beets into 1/4" slices and transferto a bowl. Add 1tbsp of the walnut oil to the beets.
*Sepatate the endive leaves
*Arrange then on a platter (or 6 plates)
*Drizzle endive with another tbsp of the walnut oil.
*Spoon the beets on the endive and sprinkle with the cheese and walnuts. Drizzke salad with the remaining oil and add some additional pepper if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user SHARRY731.
Nutritional Info Amount Per Serving
- Calories: 214.7
- Total Fat: 14.5 g
- Cholesterol: 6.1 mg
- Sodium: 233.5 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 10.7 g
- Protein: 7.4 g
Member Reviews