Best 2 Beet Endive And Orange Salad Recipes

"Beet Endive and Orange Salad" is a refreshing and colorful salad that combines the sweetness of oranges with the earthy flavor of beets and the slight bitterness of endive. This salad is not only delicious but also packed with nutrients, making it a perfect choice for a healthy and satisfying meal. With a variety of flavors and textures, "Beet Endive and Orange Salad" is sure to be a hit at any gathering.

Here are our top 2 tried and tested recipes!

ROASTED BEET, ENDIVE, ORANGE, AND WATERCRESS SALAD WITH KIMBERLY WILLIAMS-PAISLEY

Roasted Beet, Endive, Orange, and Watercress Salad with Kimberly Williams-Paisley image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 12

Ingredients

6 large beets (about 2 pounds), scrubbed and stems removed
1 tablespoon olive oil
Coarse salt and freshly ground pepper
6 navel oranges
1 tablespoon red-wine vinegar
1 1/2 tablespoons canola oil
1 cup chopped fresh flat-leaf parsley
3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
1 bunch watercress
1/4 pound ricotta salata, or feta cheese, crumbled
Olive-oil, cooking spray

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

Beet, Endive, and Orange Salad image

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

Ingredients

6 large beets, about 2 pounds, scrubbed and stems removed
6 navel oranges
1 tablespoon red-wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 tablespoons canola oil
1 cup fresh flat-leaf parsley leaves, coarsely chopped
3 heads Bibb lettuce (1/2 pound), or 1 head Boston lettuce, cut into 1/2-inch strips
2 heads Belgian endive (about 1/2 pound), cut into 1/2-inch pieces
1/4 pound ricotta salata, or feta cheese, crumbled
Olive-oil cooking spray

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:

Choose fresh and colorful ingredients. This will make your salad more visually appealing and flavorful.
Use a variety of textures. This will add interest and depth to your salad. For example, you could use crunchy beets, soft endive, and juicy oranges.
Don't be afraid to experiment with different flavors. A little bit of sweetness from the oranges, tartness from the grapefruit, and bitterness from the endive can all work well together.
Make sure to dress your salad just before serving. This will help to prevent the greens from wilting.

Conclusion:

This beet, endive, and orange salad is a delicious and refreshing way to enjoy fresh produce. It's perfect for a light lunch or dinner, and it's also a great way to get your daily dose of vitamins and minerals. With its beautiful colors and flavors, this salad is sure to be a hit at your next gathering. So next time you're looking for a healthy and delicious salad recipe, give this one a try!