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Grilled Belgian Endive Salad with Tarragon Vinaigrette

Grilled Belgian Endive Salad with Tarragon 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.)

    1. Preheat oven to 425. Wash and dry beets.
    2. 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.
    3. Cut into quarters and toss with a pinch of salt and red wine vinegar.
    4. Preheat a grill or grill pan.
    5. 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.
    6. Lay the endive on the grill cut side down. Once nice grill marks are achieved turn and grill on the other cut side.
    7. 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.
    8. Plate on one big platter or on individual plates.


    • Recipe provided by Sonja Finn of Dinette Restaurant & Wine Bar.

    Nutrition Information

    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


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