Roasted Beets and Endive Salad with Basil-Strawberry Vinaigrette

Ingredients:

  • 3 medium-sized beets
  • 3 heads of Belgian endive
  • 4 ounces baby arugula
  • ¼ cup Bella Oliva Basil EVOO
  • ¼ cup Bella Oliva Strawberry Balsamic
  • 1 teaspoon Dijon mustard
  • 3 ounces gorgonzola cheese
  • ½ to 1 cup toasted walnuts
  • kosher salt
  • freshly ground black pepper

DIRECTIONS :

  1. Preheat oven to 400 degrees F.
  2. Remove the tops and any stray roots from the beets and scrub clean. Wrap each beet in foil. Roast for about 1 hour until tender when tested with a sharp knife.
  3. While the beets are roasting, toast the walnut pieces in a dry skillet over low heat for about 10-12 minutes; flipping occasionally.
  4. Start on the vinaigrette. In a small bowl, combine the ¼ cup of basil EVOO, ¼ cup of strawberry balsamic, 1 teaspoon of Dijon mustard, ½ teaspoon freshly ground black pepper and ½ to 1 teaspoon of kosher salt, to taste. Whisk all ingredients together.
  5. When the beets are done roasting, unwrap and let them rest for about 10 minutes. When they are cool enough to hold, peel with a sharp knife.
  6. While still warm, cut each beet in half; then cut each half into 4-5 wedges (about 8-10 wedges per beet). You may want to line the cutting board with parchment paper to minimize stains from the beet juice. Place cut beets into a medium mixing bowl.
  7. Immediately add half the vinaigrette to the warm beets and stir well.
  8. Cut about ½ inch to 1 inch off the bottom of each head of endive. Then cut each head in half lengthwise. Remove the inner core and cut out and discard the triangular shaped center. Return to the half head, turn over and chop endive in 1/2 inch sections. Toss chopped endive and the 4 ounces of arugula into a separate, large mixing bowl with the remaining vinaigrette.
  9. Place the dressed arugula and endive on a serving platter. Arrange the wedges of beets, the crumbled gorgonzola and toasted walnuts throughout the salad. Drizzle with remaining vinaigrette leftover from the bowl marinating the beets. Serve immediately and enjoy!

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