Roasted Beets, Endive, and Frisee Salad

Healthycooking's picture

Dec. 28, 2011


Beets 1 Pound (4 Large Ones)
Red wine vinegar 2 Tablespoon
Prepared horseradish 2 Tablespoon
Nonfat yogurt 1/4 Cup (4 tbs)
Extra virgin olive oil
Kosher salt To Taste
Fresh black pepper 1/4 Teaspoon (Use A Few Grinds)
Belgian endives 2
Baby frisee greens head/1 large head 2 Small , torn into bite



1. Start by preheating the oven to 375° F


2. In an ovenproof pan , place the beets along with their skins, and bake them on the lower rack of the oven for about 45 minutes, until the mixture turns tender

3. Once the beets are baked completely and full tender, then remove from the oven, place on a wire rack, and cool to room temperature, when cool, use a paring knife to peel and cut into 1/4-inch slices

4. Make sure to cut the slices into 1/4-inch julienne and transfer to a small bowl

5. In another bowl, whisk together the next 4 ingredeints, season the dressing to taste with salt and pepper.

6. Also take the 2 endives and peel 16 of the large outer leaves from it

7. On each of 4 individual plates, place the leaves at the compass points and also cut the remaining endive crosswise into 1/4-inch slices

8. In a medium bowl, place the endives leave, and also add the frisee and about 3-quarters of the dressing, then flip the ingredeints to combine

9. In the center of each plate, spoon some salad with the endive leaves under the salads, and also add the remaining dressing to the beets and flip to coat it, later

divide the beets among the 4 plates over the frisee and endive


10. Season with black pepper and serve with a sauce of your choice

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4