Simple, Beautiful Beet Salad
photo by HeatherFeather
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 head endive, washed and leaves separated (aka chicory)
- 1 bunch fresh watercress (or a mixture of the two) or 1 bunch arugula (or a mixture of the two)
- 1 leaf radicchio (optional) or 1 leaf red cabbage, shredded finely, to garnish (optional)
- 1 cup cooked beet, thinly sliced (may be canned)
-
for the dresssing
- 4 tablespoons walnut oil (or any other flavored oil you prefer)
- 3 tablespoons raspberry vinegar
- 1 pinch sugar, to taste
- salt, to taste (optional)
- pepper, to taste (optional)
directions
- Wash salad greens and dry well.
- Place several endive leaves on each of 4 plates, setting them in pattern like flower petals, with the ends meeting in the cetner of the plate.
- Portion some watercress leaves in the center.
- Place some beet slices decoratively in the cetner of the watercress, layering them neatly.
- Garnish with some shredded radichhio or red cabbage, if desired.
- Whisk together dressing ingredients, taste and adjust any seasonings as needed.
- Spoon some dressing over each salad and serve any extra dressing in a small dish on the table.
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