Endive Salad

Brighten your plate with this stunning Endive with Beet Vinaigrette. Our homemade beet vinaigrette, bursting with earthy sweetness from roasted beets and a zesty citrus kick, beautifully coats crisp endive and fresh apple slices.
Recipe adapted from Sunset Magazine

Yield: 2 cups vinaigrette, 4-6 servings
Prep Time: 15 minutes active prep
Cook Time: 1 hour roasting beets, plus 30-60 minutes for cooling
Special Equipment: blender, foil

Ingredients

• 2 small red beets

• 1½ oranges, juiced and zested

• ½ Tbsp. Dijon mustard

• 1 cup neutral oil

• ½ cup apple cider vinegar

• 1 Tbsp. salt

• 1 tsp. sugar, optional

• 4 apples, sliced

• Leaves of 4 white or red Belgian endive

• Salt

• 2 Tbsp. Salsa Hungara, optional

Directions

1. Make the dressing: Wrap beets in foil and roast at 400°F for 1 hour, or until tender. Let cool completely, then peel and slice into 1-inch chunks. In a powerful blender, combine cooled beets and all other vinaigrette ingredients. Blend until smooth. Season with additional salt and sugar if needed.

2. Make the salad: In a large metal bowl, combine apple slices and endive leaves. Season with a pinch of salt and add 2 Tbsp. beet vinaigrette. Gently toss with your hands to sufficiently coat all leaves. Taste and season with additional salt or more vinaigrette if needed. Transfer to a large serving bowl and top with salsa if using.