Beet, Avocado and Endive Salad
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 222
- Total Fat
- 19
- Saturated Fat
- 3
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 332
- Total: 30 min
- Active: 30 min
Ingredients
2 medium beets, peeled
1/4 cup olive oil
1 tablespoon freshly squeezed orange juice
1 tablespoon balsamic vinegar
2 teaspoons honey
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 Belgian endives
4 radishes, thinly sliced
1 small avocado, cubed
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.