Name: Roasted Beet and Endive Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 1/2 cups arugula; 1 1/2 cups spinach; 1 golden beet, roasted; 1 red beet, roasted; 4 small endives, roasted; 3 ounces goat cheese; sprinkle of pomegranate seeds (optional garnish); 1/2 cup candied pecans (optional garnish)

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Roasted Beet and Endive Salad is perfect for a light lunch or side dish with dinner. It would also be the perfect accompaniment to a Mother’s Day Brunch. It’s elegant, yet simple to prepare.

The sweet tanginess of my Champagne Vinaigrette pairs perfectly with the peppery arugula and earthy beet flavors of this salad. The ingredients to create Roasted Beet and Endive salad are simple to assemble, and the result is a bright, beautiful salad that everyone will love.

All you need to create this fantastic salad is arugula, spinach, beets, endive, goat cheese, pomegranate seeds, and candied pecans. Yes, I am aware that some of you just can’t tolerate goat cheese. Feel free to sub in feta or blue cheese in that case. (See recipe notes for some other options.)

ROASTED BEET AND ENDIVE SALAD FAQS:

How do I roast beets?

Roasting beets is pretty straightforward. Simply remove the greens, wash the beets well, and cut off the top and bottom. Coat the beets lightly with olive oil. Next wrap in a foil packet and place on a baking try. OR, lightly grease a covered casserole dish, place the beets in the casserole, and cover with the lid. Place beets into a preheated 400ºF oven for approximately 45-60 minutes. Cooking time will vary depending on the size of the beets. To check for doneness, simply pierce one of the beets with a pairing knife. If the knife slips in easily, the beets are done. Allow to cool for at least 10 minutes before handling to peel and slice them.

How do I peel roasted beets?

I have found that the easiest way to peel roasted beets is to simply rub the skin off under cool running water. Occasionally, there is a bit of stubborn skin that must be removed with a knife or peeler, but usually the skin removes very easily. Yes, beets are messy, so wear gloves if you’d like. I’ve found that as long as I wash my hands right away, the beet juice comes right off.

How do I roast endive?

Rinse the endives and pat dry. Preheat the oven to 400ºF. Slice the endives in half lengthwise. Lightly coat with olive oil and a sprinkle of salt and pepper. Place in a roasting pan or on a baking sheet, and roast for 10 to 20 minutes depending on the size of your endives. I used small endives for this recipe, so they only took about 10 minutes. The endives are ready when they have slightly softened and browned.

How long can I store beets?

Fresh beets (with the greens removed) can be stored in the fridge for up to a week. Roasted beets can be stored in an airtight container in the fridge for up to a week.

HOW TO PREPARE ROASTED BEET AND ENDIVE SALAD:

Although the beets take some time to roast, this is an easy salad to prepare. In fact, you could easily roast the beets the day before.

Preheat the oven to 400ºF. Roast the prepared beets for 45-60 minutes. Allow to cool about 10 minutes before handling and peeling. (Beets are easiest to peel when they are still warm.)

While the beets are roasting, prepare the Champagne Vinaigrette. Set aside. (Leftover vinaigrette can be stored in the fridge for up to a week. The oil will thicken in the fridge, so simply bring to room temperature and shake before serving.)

Rinse the endives and pat dry. Cut in half lengthwise with a knife, and lightly coat with olive oil and a sprinkle of salt and pepper. Place on a baking sheet and roast in the oven with the beets for the last 10-20 minutes. Smaller endives take less time. Endives are done when they have softened and slightly browned.

Assemble the spinach and arugula in a large bowl. Pour desired amount of dressing over the greens, about a ¼ cup (more or less to taste), and toss lightly to coat. Divide the greens between two bowls. Top with sliced beets, endive, goat cheese, candied pecans, and pomegranate seeds.

That’s it. Share a nice lunch with one of your favorite people.

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ROASTED BEET AND ENDIVE SALAD NOTES:

I created this recipe to serve two as a side dish or light lunch. Simply double the recipe to serve additional people. The Champagne Vinaigrette recipe yields 1 ⅓ cups dressing, so will easily accommodate a larger salad.
Feta or blue cheese can easily be substituted for the goat cheese in this salad. You could also try cotija cheese or brie slices.
Yes, you could substitute sliced canned beets, but I’m partial to the deep flavor of home roasted beets. Plus, you can roast several beets, and keep them stored in an airtight container for up to a week in the fridge. Use them on other salads through the week, or as a simple side dish with dinner.
Sub dried cranberries or cherries for the pomegranate seeds if you can’t find them. Trader Joe’s sometimes carries packs of the seeds in their produce section. Or, you can always just buy a pomegranate, and scoop out some seeds.
You can also try different green mixes. Watercress also has a peppery flavor. Or, you could simply use a spring mix from the produce department. If you want a a sweeter flavor, try using butter leaf mixed with baby spinach.
Champagne vinegar is found with the other vinegars, near the salad dressings, in a well-stocked grocery store. If you can't find it, white wine vinegar can be substitutes
d. I used Napa Valley Naturals Champagne Vinegar.

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Roasted Beet and Endive Salad

Yield: 4 cups

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Roasted Beet and Endive Salad is perfect for a light lunch or side dish with dinner. It’s elegant, yet simple to prepare.

Ingredients

2 ½ cups arugula
1 ½ cups spinach
1 golden beet, roasted
1 red beet, roasted
4 small endives, roasted
3 ounces goat cheese
sprinkle of pomegranate seeds (optional garnish)
½ cup candied pecans (optional garnish)

Instructions

Preheat the oven to 400ºF. Roast the prepared beets for 45-60 minutes. Allow to cool about 10 minutes before handling and peeling. (Beets are easiest to peel when they are still warm.)

Notes

I created this recipe to serve two as a side dish or light lunch. Simply double the recipe to serve additional people. The Champagne Vinaigrette recipe yields 1 ⅓ cups dressing, so will easily accommodate a larger salad.
Feta or blue cheese can easily be substituted for the goat cheese in this salad. You could also try cotija cheese or brie slices.
Yes, you could substitute sliced canned beets, but I’m partial to the deep flavor of home roasted beets. Plus, you can roast several beets, and keep them stored in an airtight container for up to a week in the fridge. Use them on other salads through the week, or as a simple side dish with dinner.
Sub dried cranberries or cherries for the pomegranate seeds if you can’t find them. Trader Joe’s sometimes carries packs of the seeds in their produce section.
You can also try different green mixes. Watercress also has a peppery flavor. Or, you could simply use a spring mix from the produce department. If you want a a sweeter flavor, try using butter leaf mixed with baby spinach.

Roasted Beet and Endive Salad with Champagne Vinaigrette