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



Special equipment:
rubber gloves, optional, and a mandoline
  1. 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.
  2. In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste. Set aside.
  3. 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. 
  4. Season with salt and pepper. Add half of the dressing and toss to coat.
  5. In a second bowl, add the julienned beets and pour over the remaining dressing. Toss to coat.
  6. 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.