Beet & Endive Salad Recipe
apple, gorgonzola dolce, walnut dressing
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Ingredients
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Salad Base
Walnut Dressing
Method
Preparation of Salad Base
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Let them cool, then peel and slice them thinly.
- 2
Prepare Endive and Apple
Wash the endive thoroughly, remove any damaged leaves, and slice them into thin ribbons. Core the apple and slice it into thin wedges or cubes, leaving the skin on for added texture.
- 3
Crumble Gorgonzola
Take the Gorgonzola Dolce cheese and crumble it into small pieces for easy distribution over the salad.
Preparation of Walnut Dressing
- 4
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes until fragrant and golden. Be careful not to burn them. Let them cool before chopping coarsely.
- 5
Combine and Serve
- 6
Assemble the Salad
In a large bowl, combine the sliced beets, endive ribbons, and apple pieces. Drizzle the walnut dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
- 7
Add Gorgonzola and Serve
Sprinkle the crumbled Gorgonzola over the top of the salad. Serve immediately as a refreshing appetizer or side dish.