Endive and Beet Salad
Beets and Blue cheese create a perfect flavor – and color – combination. With the extra bite of Belgium endive, you’re getting a lot of bold flavors all balanced in one recipe.
Quantity
Makes 6 servings
Ingredients
¼ cup Balsamic vinegar
¼ cup olive oil
2 teaspoons sugar
Salt and pepper to taste
8 medium beets, combination of red, pink and/or golden beets
6 heads Belgium endive, separated into leaves
1/3 cup Saga® Crumbled Blue
3 tablespoons chopped chives
Methods
Prepare the vinaigrette: Whisk all the ingredients until blended. Set aside. Cook the beets in simmering water until tender, about 20 minutes. Drain and set aside until able to touch. Peel the skin off the beets and cut into thin slices. Toss with half the vinaigrette and set aside. Cut the endive into thin slices. Toss with remaining vinaigrette and set aside. Assemble the salad by first making a layer of endive, topped with slices of beet. Sprinkle with Blue cheese and chives. Serve immediately
