I love salad, but sometimes it’s hard to remember that I do. Salad can get boring, you know? I have to remind myself that if I don’t expend a little extra energy and get creative, it’s easy to ignore the much needed greens.
Here’s a great little recipe for a tasty salad that’s not *that* much more than tossing a handful of lettuce together with some carrots and shaking on a little Newman’s. But the extra effort will be worth it. I promise!
Beet and Endive Salad with Garlic and Herb Vinaigrette
3 to 4 small red beets, greens trimmed
1/4 cup olive oil
6 small heads Belgian endive, cored
Garlic and Herb Vinaigrette, recipe below
1. Preheat the oven to 375 degrees.
2. On a baking sheet lined with foil, place the beets on top, drizzle with olive oil and sprinkle with salt, then fold the edges to make a packet. Roast until fork-tender, about 1 1/2 hours. Once they are cool, peel the skins from the beets, trim the ends, and cut into 1/2-inch cubes and set aside.
Quarter the endives lengthwise, and slice crosswise into 1/2-inch thick moons. Combine the beets and endive in a salad bowl and toss with the vinaigrette. Season with additional salt and pepper.
Garlic and Herb Vinaigrette:
2 tbs. red wine vinegar
1 small shallot, finely chopped
1 clove garlic, finely chopped
1 tbs. Dijon mustard
1 tbs. chopped fresh chives
1 tsp. chopped fresh tarragon leaves
2 tsp. chopped fresh parsley leaves
1/4 cup olive oil
In a small bowl, combine all ingredients except for the olive oil. Whisk until well-combined. Whisk in the olive oil in slow stream until and whisk more.
Need more? Here’s a great salad recipe from Simply Recipes. Cucumbers with Feta—what could be betta? (sorry, I couldn’t resist.)
And here’s whole blog devoted to Easy Salad Recipes! Go on—Explore!