Endive and Shredded Beets
Beets are sweet and lovely to be pair with a little something that has a tanginess to it. The nutty bite of Saga® Crumbled Blue with Cranberry compliments the beets and endive perfectly.
Quantity
Makes 4 servings
Ingredients
¼ cup olive oil
¼ cup fresh orange juice
2 tablespoons balsamic vinegar
Salt and pepper, to taste
3 medium beets, cooked and peeled
1 ripe pear
3 heads Belgium endive
¼ cup toasted walnut pieces
1 container Saga® Crumbled Blue with Cranberry
Methods
1. Prepare the vinaigrette: Whisk together the olive oil, orange juice and balsamic vinegar. Season with salt and pepper, set aside.
2. Cut the beets into thin slices. Stack the slices and then cut them into thin strips. Place into a bowl. Toss the beets with half the vinaigrette.
3. Peel and core the pear. Cut into thin slices and set aside.
4. Peel back the endive leaves. Arrange the leaves and pear slices on the serving plates. Divide the beets between the serving plates and top with walnuts and Blue cheese. Drizzle the remaining vinaigrette over the salad just before serving
