Recipe courtesy of Daphne Brogdon
Beet, Avocado and Endive Salad
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- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 222
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 332 mg
- Level: Intermediate
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 222
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 7 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 332 mg
Ingredients
Directions
Special equipment:
rubber gloves, optional, and a mandoline- Put on a pair of rubber gloves and slice the beets into thin rounds on a mandoline. Stack the rounds and then slice them into thin strips (aka julienne). Place the julienned beets on a paper-towel-lined plate. Set aside.
- In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste. Set aside.
- Remove 8 leaves from each endive, and reserve. Slice the remaining endives 1/2 inch thick. Combine the sliced endives, radishes and avocado in a large bowl.
- Season with salt and pepper. Add half of the dressing and toss to coat.
- In a second bowl, add the julienned beets and pour over the remaining dressing. Toss to coat.
- Set up 4 salad plates. Arrange 4 of the reserved endive leaves on each plate, with the stem ends pointed toward the center. Top each leaf with some of the avocado-endive mixture and then with some of the beets. Serve immediately.
