Best 13 Endive Beet And Roquefort Salad Recipes

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A delightful combination of flavors and textures awaits you in the endive, beet and roquefort salad. This refreshing and colorful dish is perfect for any occasion, whether it's a light lunch or an elegant dinner party. The bitterness of the endive, the sweetness of the beets, and the sharpness of the roquefort cheese create a harmonious blend that is sure to tantalize your taste buds. With its vibrant colors and contrasting textures, this salad is not only delicious but also visually appealing. The preparation is simple and quick, making it an ideal choice for busy individuals who want to enjoy a healthy and delectable meal without spending hours in the kitchen.

Let's cook with our recipes!

ENDIVE, ORANGE AND ROQUEFORT SALAD



Endive, Orange and Roquefort Salad image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

1/2 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
1/4 cup good olive oil
1 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
2 heads Belgian endive
1/2 cup walnut halves, toasted
1/4 pound French Roquefort cheese, 1/2-inch-diced
1 sweet red apple, unpeeled, cored and medium-diced
4 ounces baby arugula
1 orange

Steps:

  • In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
  • Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

ENDIVE, BEET AND ROQUEFORT SALAD



Endive, Beet and Roquefort Salad image

Categories     Salad     Vegetarian     Quick & Easy     Blue Cheese     Beet     Winter     Endive     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

5 beets, tops and roots trimmed
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon celery seeds
3/4 cup olive oil
6 Belgian endive heads, cut crosswise into 1-inch pieces
6 ounces Roquefort cheese, crumbled
Chopped fresh chives

Steps:

  • Preheat over to 350°F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside.
  • Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.)
  • Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

ENDIVE, ORANGE & ROQUEFORT SALAD



Endive, Orange & Roquefort Salad image

Provided by Ina Garten

Time 20m

Yield 2 servings

Number Of Ingredients 11

1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
2 tablespoons good olive oil
1/2 teaspoon white wine vinegar
Kosher salt and freshly ground black pepper
1 head Belgian endive
1/4 cup walnut halves, toasted (see Cook's Note)
2 ounces French Roquefort cheese, 1/2-inch-diced
1/2 sweet red apple, unpeeled, cored and medium-diced
2 ounces baby arugula
1/2 orange

Steps:

  • In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve.

ENDIVE SALAD WITH WALNUTS AND ROQUEFORT



Endive Salad With Walnuts and Roquefort image

Provided by Molly O'Neill

Categories     easy, quick, salads and dressings

Time 10m

Yield Four servings

Number Of Ingredients 8

2 small shallots, peeled and minced
2 tablespoons sherry vinegar
1/4 cup walnut oil
1/2 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
6 heads endive, leaves separated, washed and dried
1/2 cup walnuts, toasted and coarsely chopped
1 ounce Roquefort, crumbled

Steps:

  • In a large bowl, combine the shallots and vinegar. Slowly whisk in the walnut oil. Season with 1/2 teaspoon of salt and pepper to taste. Add the endive leaves and walnuts and toss to coat well. Taste and add more salt if needed. Divide the salad among 4 plates. Sprinkle with Roquefort and serve immediately.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 18 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 2 grams

BEET AND ENDIVE SALAD



Beet and Endive Salad image

Provided by Wuanda Walls

Categories     Salad     Egg     Leafy Green     Tomato     Side     Low Cal     Wheat/Gluten-Free     Lunch     Beet     Summer     Healthy     Endive     Bon Appétit     Denver     Colorado     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1/3 cup olive oil
3 tablespoons red wine vinegar
4 small beets, stems trimmed
1/2 large head curly endive, stem ends trimmed
2 large fresh tomatoes
3 tablespoons drained capers
2 hard-boiled eggs, coarsely grated

Steps:

  • Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
  • Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.
  • Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well.

BEET AND ENDIVE SALAD WITH WALNUTS



Beet and Endive Salad with Walnuts image

This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.

Provided by Martha Rose Shulman

Time 10m

Yield Serves 4

Number Of Ingredients 14

1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
Sea salt, kosher salt, or fleur de sel
1/2 to 1 teaspoon Dijon mustard (to taste)
1 very small garlic clove, finely minced or put through a press
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil
Freshly ground pepper
4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
4 Belgian endives, rinsed and sliced
2 tablespoons broken walnuts, preferably from fresh shelled walnuts
2 ounces fresh, mild goat cheese or feta, crumbled
2 teaspoons minced fresh tarragon
1 teaspoon minced chives

Steps:

  • Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.
  • Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 14 grams, Carbohydrate 11 grams, Fat 19 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 404 milligrams, Sugar 6 grams, TransFat 0 grams

CHICORY-ENDIVE ROQUEFORT AND WALNUT SALAD



Chicory-Endive Roquefort and Walnut Salad image

We often eat this simple salad for lunch, only accompanied by crusty French baguette and a glass of wine! Feel free to substitute the Roquefort for a blue cheese that is readily available where you live; it is also superb with Stilton & Shropshire Blue cheese. I have served this as a dinner party starter & also in place of a "just" cheese course as well! If you cannot obtain walnut oil, any other nut oil will be fine, or a good olive oil. This recipe serves 6 people for a light luncheon or 8-10 people as a dinner party starter.

Provided by French Tart

Categories     Salad Dressings

Time 10m

Yield 6-10 serving(s)

Number Of Ingredients 10

3 heads chicory lettuce or 3 heads endive, washed & the bottom root cut off
6 ounces Roquefort cheese or 6 ounces blue cheese, of your choice
4 ounces toasted fresh walnut pieces
1 tablespoon walnut oil or 1 tablespoon nut oil, of your choice
3 tablespoons sunflower oil
2 teaspoons Dijon mustard
4 tablespoons walnut vinegar or 4 tablespoons white wine vinegar
1 teaspoon sugar
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

  • To make the dressing whisk the two oils, mustard, vinegar, sugar & lemon juice together well.
  • Season well with freshly ground black pepper & a touch of salt, the blue cheese is quite salty already.
  • Keep the dressing at room temperature until serving. The dressing can be made up to 1 week ahead of time.
  • To toast the walnuts, heat up a roomy frying pan over a high heat & add the walnuts. Pan-toast them for about 5-10 minutes, stirring around constantly until they are a deep golden colour but NOT dark brown or burnt! (You must keep an eye on them at all times.).
  • Take off the heat & cool.
  • Wash or wipe the chicory heads and cut 1" to 2" off the base of each one.
  • Separate the leaves gently and wash again if necessary.
  • Place the leaves into an attractive flat dish or on to a serving platter.
  • Crumble over the blue cheese & pour over the dressing.
  • Scatter the toasted walnuts over the top & serve immediately with crusty bread.

Nutrition Facts : Calories 313.1, Fat 30.1, SaturatedFat 7.7, Cholesterol 25.5, Sodium 531.9, Carbohydrate 4.3, Fiber 1.3, Sugar 1.3, Protein 9.1

ENDIVE AND BEET SALAD



Endive and Beet Salad image

Provided by Moira Hodgson

Categories     weekday, salads and dressings

Time 1h40m

Yield 8 servings

Number Of Ingredients 8

6 medium beets
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar (or more to taste)
1/2 to 2/3 cup walnut oil
Coarse salt and freshly ground pepper to taste
5 heads endive
1/2 cup chopped walnuts
3 tablespoons chopped chives

Steps:

  • Preheat oven to 350 degrees. Trim the tops from the beets, leaving an inch of stalk. Place the beets in the oven on a rack and bake for one-and-a-half to two hours, or until tender when pierced with a fork.
  • When the beets are cool enough to handle, flip off the skins. Cut the beets into half-inch pieces and place them in a bowl.
  • Combine the mustard, vinegar and walnut oil. Season to taste with salt and pepper. Toss the beets in three-quarters of the dressing.
  • Cut four quarter-inch slices off the bottom of the endives. Cut the slices in half vertically and add them to the beets.
  • Arrange the endive leaves in a circle around the rim of a large plate and pour the remaining dressing on top. Place the beet mixture in the middle and sprinkle with walnuts and chives.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 18 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 298 milligrams, Sugar 6 grams, TransFat 0 grams

ENDIVE, BEET AND RED-ONION SALAD



Endive, Beet and Red-Onion Salad image

Provided by Pierre Franey

Categories     salads and dressings

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 pound raw beets, trimmed
Salt to taste
3 heads medium-size Belgian endive
1 red onion, about 1/3 pound
1 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
Freshly ground pepper to taste
3 tablespoons vegetable oil
4 tablespoons finely chopped parsley

Steps:

  • Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets.
  • Trim off the bottom of the endives and cut them into 1 1/2-inch length strips. Drop the pieces into cold water. Drain and pat dry.
  • Peel and slice the onion.
  • Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 10 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 364 milligrams, Sugar 5 grams, TransFat 0 grams

ENDIVE SALAD WITH BEETS AND BLUE CHEESE



Endive Salad With Beets and Blue Cheese image

Provided by Moira Hodgson

Categories     salads and dressings

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

4 beets with their greens
4 endives
4 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1/4 pound blue cheese
1/2 cup walnuts, freshly cracked
2 tablespoons flat Italian parsley, chopped
1 clove garlic, crushed
1 tablespoon Dijon mustard
1/4 cup extra-virgin olive oil
Lemon juice to taste

Steps:

  • Preheat oven to 350 degrees. Cut the tops off the beets and set them aside. Bake the beets in their skins until tender (about one hour). Remove from the oven, cool and peel.
  • Meanwhile, slice the endive leaves longways and arrange them in a fan-like circle on a round platter. Chop the beet leaves and saute them in olive oil until wilted. Season with salt and pepper and mound them in the center when cooled. Chop the beets and place them in a circle around the greens.
  • Crumble the blue cheese and sprinkle it over the endive leaves. Sprinkle on the walnuts and the parsley.
  • Combine the ingredients for the salad dressing in a small bowl. Season to taste, remove the garlic, pour the dressing over the vegetables and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 25 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 311 milligrams, Sugar 4 grams, TransFat 0 grams

ENDIVE, PEAR AND ROQUEFORT SALAD



Endive, Pear and Roquefort Salad image

This is a wonderful recipe by Ina Garten / The Barefoot Contessa. It is from her book "Barefoot in Paris". We paid $9.95 each for a lesser endive salad a few nights ago, so I vowed to find one to make at home and boy, did we love this!! I couldn't wait to share, and hope you like it! (Please note: this recipe has one raw egg yolk...)

Provided by Pianolady

Categories     Pears

Time 15m

Yield 3 serving(s)

Number Of Ingredients 10

4 -6 heads Belgian endive
1 1/2 tablespoons champagne vinegar (or white wine vinegar)
3/4 teaspoon Dijon mustard
1 egg yolk (at room temperature)
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
6 tablespoons olive oil
2 ripe bartlett pears (halved, cored and sliced)
1/4 lb of good Roquefort cheese
1/2 cup of toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise.
  • Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt and pepper.
  • Slowly whisk in the olive oil to make an emulsion.
  • Toss the pears with some vinaigrette and place on the endive.
  • Drizzle the remaining vinaigrette over the endive leaves to moisten them.
  • Crumble the Roquefort onto the endive.
  • Sprinkle with walnuts and serve at room temperature.
  • Enjoy!

Tips:

  • Choose fresh, colorful ingredients. Vibrant colors and textures make salads more visually appealing and nutrient-rich.
  • Use a variety of greens. This adds different flavors and textures to your salad.
  • Don't be afraid to mix and match ingredients. Experiment with different combinations of fruits, vegetables, proteins, and cheeses to find your perfect salad.
  • Use a light dressing. A light dressing will help to enhance the flavors of the salad without overpowering them.
  • Serve your salad immediately. Salads are best enjoyed fresh, so serve them as soon as they are made.

Conclusion:

With these simple tips, you can easily create delicious and healthy salads that will impress your family and friends. So next time you're looking for a light and refreshing meal, reach for a salad instead of a heavy entrée. You won't be disappointed!

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