Simple, Beautiful Beet Salad

Recipe by HeatherFeather
READY IN: 10mins


  • 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)


  • 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.