Salad Of Belgian Endive Recipe
Roasted Beets, Cara Cara Orange, Mint & Dill
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Ingredients
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Salad Components
Method
Preparation Steps
- 1
Prepare the Beets
If using raw beets, preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast them for about 45-60 minutes until tender. Once cool, peel and chop into bite-sized pieces. If using pre-cooked beets, simply chop them into bite-sized pieces.
- 2
Prepare the Oranges
Peel the Cara Cara oranges and segment them, removing any seeds. Cut the segments into smaller pieces if desired.
- 3
Prepare the Endive
Trim the base of the Belgian endive and separate the leaves. Rinse them under cold water and pat dry with a paper towel.
- 4
Make the Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to taste until well combined.
- 5
Assemble the Salad
In a large bowl, combine the Belgian endive leaves, roasted beets, Cara Cara orange segments, fresh mint leaves, and fresh dill. Drizzle with the dressing and toss gently to combine.
- 6
Serve
Transfer the salad to a serving platter or individual plates. Garnish with additional mint and dill if desired, and serve immediately.