Best 2 Beet Endive And Orange Salad Recipes
**Savor a Symphony of Flavors: Beet, Endive, and Orange Salad & More Culinary Delights**
Indulge in a culinary adventure with our Beet, Endive, and Orange Salad, a vibrant and refreshing dish that tantalizes your taste buds. Savor the earthy sweetness of roasted beets, the crisp bitterness of endives, and the tangy citrus burst of oranges, all harmoniously combined in a symphony of flavors. Toasted walnuts add a delightful crunch, while crumbled goat cheese lends a creamy richness that ties all the elements together.
But that's just the beginning of your culinary journey. Our article unveils a treasure trove of other enticing recipes that will elevate your culinary repertoire:
- **Quinoa and Roasted Vegetable Salad**: Discover a vibrant and wholesome salad featuring quinoa, roasted vegetables, and a zesty lemon-tahini dressing. This vegetarian delight is packed with nutrients and bursting with flavors.
- **Lentil and Sweet Potato Soup**: Immerse yourself in the comforting warmth of our Lentil and Sweet Potato Soup. Lentils, sweet potatoes, and aromatic spices simmer together in a rich and flavorful broth, creating a hearty and satisfying meal.
- **Kale and Apple Salad**: Experience the perfect balance of sweet and savory with our Kale and Apple Salad. Crisp kale, crunchy apples, and creamy goat cheese are tossed in a tangy apple cider vinaigrette, resulting in a refreshing and nutritious salad.
- **Roasted Brussels Sprouts with Balsamic Glaze**: Elevate the humble Brussels sprouts with our Roasted Brussels Sprouts with Balsamic Glaze. Roasted until caramelized and tender, these Brussels sprouts are drizzled in a tangy and flavorful balsamic glaze, making them an irresistible side dish.
- **Turmeric and Coconut Rice**: Embark on a culinary journey to India with our Turmeric and Coconut Rice. Fragrant basmati rice is infused with the warmth of turmeric and the richness of coconut milk, creating a flavorful and aromatic side dish that complements any main course.
Prepare to be captivated by the symphony of flavors and textures in each of these recipes. Whether you're a seasoned cook or just starting your culinary adventure, these dishes will inspire you to create memorable meals that will delight your palate and impress your loved ones.
ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY
Steps:
- Heat oven to 450 degrees. Place beets onto a sheet of parchment paper-lined foil; drizzle with olive oil and season with salt and pepper. Wrap to enclose. Roast until tender, 45 to 55 minutes. Allow beets to cool.
- Rub cooled beets with paper towels to remove skins. Reserve half a peeled beet, cutting the rest into 3/4-inch pieces; set aside.
- Using a paring knife, remove peel, pith, and outer membranes from oranges. Working over a medium bowl to catch juices, carefully cut out each segment between membranes. Squeeze membrane to extract juice; discard. Set aside 1/4 cup juice, reserving the rest for another use.
- In a blender jar, combine reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper; puree until smooth. With blender on, add canola oil, and process until combined. Stir in 2 tablespoons parsley.
- Place lettuce, endive, watercress, chopped beets, oranges, and remaining parsley on a large platter. Just before serving, add vinaigrette; toss to combine. Garnish with ricotta salata, and serve.
BEET, ENDIVE, AND ORANGE SALAD
In this salad, sweet roasted beets and orange segments complement bitter endive.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette.
- Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice.
- Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; puree until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley.
- Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve.
Nutrition Facts : Calories 157 g
Tips for Making the Best Beet, Endive, and Orange Salad:
- Choose the Right Beets: Select firm, smooth beets with deep red color. Avoid beets with bruises or blemishes.
- Roast the Beets: Roasting the beets intensifies their natural sweetness and brings out their earthy flavor. Roast the beets until they are tender when pierced with a fork.
- Use Fresh Endive: Endive adds a slightly bitter, peppery flavor to the salad. Choose fresh endive with crisp, green leaves.
- Segment the Oranges: Segmenting the oranges ensures that you get juicy, seedless pieces of orange in your salad.
- Make a Simple Dressing: The dressing for this salad is simple but flavorful. Use a combination of olive oil, lemon juice, honey, and Dijon mustard.
- Toss the Salad Gently: Toss the salad gently to combine the ingredients without bruising the endive or beets.
- Serve Immediately: This salad is best enjoyed immediately after it is made. The endive will wilt if it sits for too long.
Conclusion:
This beet, endive, and orange salad is a delicious and healthy way to enjoy these seasonal ingredients. The roasted beets add a touch of sweetness, the endive adds a bit of bitterness, and the oranges add a bright, citrusy flavor. The dressing is simple but flavorful, and it ties all the ingredients together perfectly. This salad is perfect for a light lunch or dinner, and it can also be served as a side dish.
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