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Gallery Beet, Endive, and Orange Salad Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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

Cook’s Notes Rubbing roasted beets with paper towels is the easiest way to remove their skins.

Gallery Beet, Endive, and Orange Salad

Recipe Summary Servings: 6

Beet, Endive, and Orange Salad

Beet, Endive, and Orange Salad

Beet, Endive, and Orange Salad

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

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

Directions

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.

Cook’s Notes Rubbing roasted beets with paper towels is the easiest way to remove their skins.

Cook’s Notes

Rubbing roasted beets with paper towels is the easiest way to remove their skins.

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All Reviews for Beet, Endive, and Orange Salad

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Beet, Endive, and Orange Salad

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest