Grilled Belgian Endive Salad with Tarragon Vinaigrette
With its bright colors and delectable taste, this salad recipe is guaranteed to be a showstopper at your next dinner party. The roasted beets sweetly complement the tartness of the vinaigrette.
- 1 bunch baby beets (about 4-6), tops removed
- 1 teaspoon red wine vinegar
- 3 large Belgian endive
- 1 bushel watercress (okay to sub arugula or frisee or any small, fluffy lettuce)
- 1/3 cup walnuts, toasted
- 2 ounces your favorite blue cheese or goat cheese is okay too
- extra virgin olive oil
- 4 tablespoons extra virgin olive oil
- 1 1/2 tablespoons Champagne Vinegar
- 2 tablespoons finely chopped Tarragon
To roast beets: (This can be done the day ahead.)
- Preheat oven to 425. Wash and dry beets.
- Toss in 1 tablespoon olive oil and a pinch of salt. Lay out a sheet of aluminum foil, put beets on top and then fold up the foil to form a pouch. Roast about 30 minutes or until beets are tender. Let cool a bit and then rub off skin with a paper towel.
- Cut into quarters and toss with a pinch of salt and red wine vinegar.
- Preheat a grill or grill pan.
- Cut endive into quarters lengthwise and toss in a bowl with a pinch of salt and 1 tablespoon olive oil just to coat the endive.
- Lay the endive on the grill cut side down. Once nice grill marks are achieved turn and grill on the other cut side.
- In a large bowl put grilled endive, watercress and walnuts. Add enough vinaigrette to coat. Toss together gently a few times. Then add beets and cheese and toss a few more times. Taste and adjust for salt if needed.
- Plate on one big platter or on individual plates.
- Recipe provided by Sonja Finn of Dinette Restaurant & Wine Bar.
Per serving: 269 kcal cal., 24 g fat) (10 g carb., 5 g sugar, 6 g pro.. Percent Daily Values are based on a 2,000 calorie diet