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A bittersweet salad, Beetroot and Endive

Updated on December 10, 2013
Beetroot, chicory/endive, mayonnaise and sugar
Beetroot, chicory/endive, mayonnaise and sugar

In some twisted way I always liked the beetroot endive salad my mother made. It was not the most difficult recipe and cooked endive on its own was not really my favorite until I discovered you could cook it and bake it with cheese sauce in the oven. But this raw beetroot chicory salad with mayonnaise and sugar I really liked.

The strange thing also is that when my mother made this endive beetroot salad it was in the time that the endive still had its bitter taste. Although in those days it could be that the endive became bitter because it was cut with steel knives and not rust free knives. Nowadays you probably would need less suger to hide the bitterness of the chicory. Besides that the current beetroot will probably be more sweet or be even sweetened in the jar and the mayonnaise today often contains sugar, so you could leave out the teaspoon of sugar.

The picture is a combination of pictures made by Stand Alone, Bradleypjohnson, Emilian Robert Vicol and Storebukkebruse.

Prep time: 20 min
Ready in: 20 min
Yields: 4 persons


  • 1 jar of sliced cooked beetroot, around 500 grams;
  • 3 or 4 stalks of endive / chicory;
  • 2 or 3 heaped tablespoons of mayonnaise;
  • 1 teaspoon of sugar.


  1. Drain the beetroot in a colander and cut the slices into sticks. How thick you want the slices is up to your own tast. Julienne cut beetroot looks of course more elegant, but if you leave the endive in rather broad bands it might taste better if the beetroot is also broadly sliced. Put the sliced beetroot into a reasonable large bowl so you can easily toss it around with the chicory and mayonnaise and sugar.
  2. Cut the bottom part of the endive, about a quarter inch and peal of the outer leaves that looked bad or limp. Cut out the core of the chicory stalk at the bottom and slice the stalk in to a quarter inch up to a half inch broad slices. Do not worry about the fact that the endive leaves separate. But you have to work at a reasonable pace as the chicory can become brown and bitter the longer it is exposed to the air.
  3. As soon as you have sliced the endive put it into the bowl with the beetroot, add the mayonnaise and the sugar if you like your salad sweet. But remember that most mayonnaises nowadays contain sugar and beetroot in a jar often contains sugar to preserve.
  4. Mix everything well and serve.
  5. You can eat this salad with cooked or baked potatoes and a cooked egg. But this is not a salad you can keep for very long. Even if you use extra sugar, the chicory will go more and more bitter and limp the longer you keep it. So it is best to make to little of this salad and eat something else with it, then make to much of it and have to throw it away the next day because it looks to bad to eat.
  6. Also watch out for the red beet juice as it colors everything very fast and very well and leaves stains on any porous surface.

Do you have examples of beetroot/chicory salads?

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    • Normyo Yonormyo profile imageAUTHOR

      Normyo Yonormyo 

      4 years ago

      @Elsie Hagley: How strange that chicory is hard to find in New Zealand. You might almost think that the Dutch who went to New Zealand went there because they did not like chicory ;) .

    • Elsie Hagley profile image

      Elsie Hagley 

      4 years ago from New Zealand

      No I don't have any beetroot/chicory salad recipes so I will try yours as soon as i find the chicory, not something I have seen here in New Zealand.

    • Normyo Yonormyo profile imageAUTHOR

      Normyo Yonormyo 

      4 years ago

      @SusanDeppner: It is, eventhough you would not expect it.

    • SusanDeppner profile image

      Susan Deppner 

      4 years ago from Arkansas USA

      I've never had a beetroot/chickory salad, but I do love beets and this actually sounds really good. Thanks for sharing your family recipe!


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