Endive Salad with Beets and an Apple Cider Dressing
Crisp. Salty. Crunchy. Sweet. This Endive Salad with Beets and an Apple Cider Dressing has all the components of an amazing dish.
Equipment
- Tinfoil
- Paper Towels
- 1 Medium Bowl
Ingredients
For the Salad:
- 4 oz. mini beets can also use regular sized beets, ends trimmed
- 5 white endives trimmed and leaves separated
- 4 slices turkey bacon cooked to package directions, then chopped
- 1 Bartlett pear thinly sliced
- 1 ½ oz. Goat Cheese crumbled
- ½ cup Candied Walnuts roughly chopped
- Apple Cider Dressing recipe below
- Kosher salt
- Freshly ground black pepper
For the Apple Cider Dressing:
- 2 tablespoons minced shallots
- 1 garlic clove minced
- 2 teaspoons whole grain mustard
- 3 tablespoons apple cider vinegar
- 2 teaspoons honey
- 1 tablespoon plain Greek yogurt
- 7 tablespoons walnut oil
- Kosher salt
- Freshly ground black pepper
Instructions
For the Salad:
- Adjust rack to middle position and preheat oven to 375°F.
- Place the beets in the center of a piece of tinfoil and cinch tightly into a pouch. Transfer to a sheet pan and bake for 25-30 minutes, until tender (for larger beets, cook longer, 45-60 minutes. They’re done when a fork can easily slide into the center of the beets). Remove from oven and let cool completely in foil pouch.
- When cooled completely, take a paper towel and rub off the skins of the beets. Cut into quarters (cut larger beets into ½” cubes).
- In a large bowl, combine endive leaves, chopped turkey bacon, pear slices, goat cheese, candied walnuts, apple cider dressing, and a pinch of Kosher salt and freshly ground black pepper. Taste and season with additional salt and pepper, if needed.
- Transfer to a serving bowl and sprinkle beets and freshly ground black pepper on top. Serve.
For the Apple Cider Dressing:
- In a medium bowl, whisk to combine the shallots, garlic, whole grain mustard, apple cider vinegar, honey and Greek yogurt. While whisking, slowly drizzle in walnut oil until emulsified. Season with Kosher salt (I used a good amount) and freshly ground black pepper, as needed.
Notes
While salad is best served immediately, it can be stored in an airtight container for up to one day in the refrigerator.
Apple Cider Dressing can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator.
For hosting, all components (except for cutting the pear) can be prepped up to 2 days ahead of time and stored individually in the refrigerator (except for the candied walnuts). Toss with the dressing up to 30 minutes before serving.
Tried this recipe?Let us know how it was!