Belgian Endive and Beetroot Salad
Ready In: 30 mins
Serves: 4-6
Ingredients
- 2 heads Belgian endive, the bitter core removed and finely chopped (chicory)
- 2 cooked beets, coarsely grated or chopped in cubes
- 1 apple, coarsely grated or chopped in cubes
- 3 tablespoons sour cream, more if you like
- 1 teaspoon mustard
- salt and pepper
Directions
- Mix the sour cream with the mustard and add salt and pepper.
- Combine with the rest of the ingredients.
- Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
- Add some chopped green onion.
- Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off