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Beet and Endive Salad Recipe

Updated on April 26, 2013

Cook Time

Prep time: 10 min
Cook time: 45 min
Ready in: 55 min
Yields: Serves 4-6

The Simple Marriage of Beet Root and Endive

This classic French salad makes for a beautiful table setting as well as a healthy and delicious side dish. The bite of the blue cheese and tartness of the walnuts make a tart contrast to the sweet, earthiness of the beets. The crunchiness of fresh endives contrast the soft texture of the beets. The tarragon brings a refreshing finish.

Beet and endive salad is best in the September and October time frame when the peak season for beets (June-October) and belgian endive (September-May) overlap. However, depending on your location, beets can usually be found year round.

The only time consuming part of this salad is the 45 minutes or so that it takes to roast the beets, but they can be done ahead of time. Otherwise, assembly is straightforward and very yummy.

Nutrition Facts
Serving size: 455g
Calories 340
Calories from Fat225
% Daily Value *
Fat 25 g38%
Saturated fat 5 g25%
Carbohydrates 21 g7%
Sugar 6 g
Fiber 14 g56%
Protein 14 g28%
Cholesterol 11 mg4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


For the Salad

  • 4 medium beets, stems trimmed to one inch
  • 4 Belgian endive, chopped
  • 1/3 cup crumbled blue cheese
  • 1/2 cup walnuts, toasted
  • 2 tsp fresh tarragon, minced
  • 1 tsp chives, minced

For the dressing

  • 1 tbsp sherry vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp dijon mustard
  • 3 tbsp olive oil
  • 1 tbsp walnut oil
  • 1 small garlic clove, minced
  • pinch of kosher salt


  1. Wrap the beets individually, loosely in aluminum foil and roast on 400 degrees for 45 minutes or until soft in the center when pierced with a fork.
  2. While the beets are still warm, you can rub off the peel. I recommend using gloves to keep your hands from turning purple. Set aside and let cool.
  3. When the beets are cooled, loosely chop them and combine the ingredients for the salad in a large bowl.
  4. In a small bowl, combine the ingredients for the dressing and whisk together.
  5. Pour dressing over the salad and toss. Serve.

How Not to Screw It Up

  1. The beets can be roasted ahead of time and set aside for several days.
  2. The easiest way to peel the beets is immediately after pulling them from the oven. I use those thick rubber dishwashing gloves to protect my hands from the hot beets as well as the juice--which will stain whatever it touches. Simply rub the peel off the beet while their still hot. Easy.
  3. It's worth the time to toast the walnuts. They are much, much nuttier and much, much less acidic. Five to ten minutes on 350 degrees is all it takes.

Tried this Recipe? Rate It.

4 stars from 3 ratings of Beet and Endive Salad


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    • profile image


      6 years ago

      Making it for dinner this Fri for a friend and I… let you know if it turned out as good as yours!

    • MickiS profile imageAUTHOR


      6 years ago from San Francisco

      I hated beets growing up. I realized after I tried them again as an adult it was because my grandmother had always pickled them. Ruins them, in my opinion. Yuck!

      Now, I love them. Hopefully, you will find the same and this salad is a good way to start your new beet love affair. You should also check out my other Hub on Beet Hummus. It's a great one, too!

    • mwilliams66 profile image


      6 years ago from Left Coast, USA

      Though I have never been a big fan of beets, I think that it may actually have been the fact that they have been pickled that I have not been fond of. I was actually just speaking with a friend about beet salad (just today as a matter of fact) and thought I'd perhaps give them another try. I'm very pleased to have come across your hub. Your recipe really looks intriguing. I'm looking forward to trying this out.

    • MickiS profile imageAUTHOR


      6 years ago from San Francisco

      And you consider yourself a vegetarian, Simone? What DO you eat? I'm going to start bringing in my leftovers so that you can try these things! You're missing out. LOL!

    • Simone Smith profile image

      Simone Haruko Smith 

      6 years ago from San Francisco

      I don't know if I've ever had beets before. Each time I read your recipe Hubs, Micki, I feel the urge to expand my horizons! Thanks for that.

    • MickiS profile imageAUTHOR


      6 years ago from San Francisco

      Thanks, Tamarind. It is very healthy (and very delicious, too).

    • profile image


      6 years ago

      I love endive, and this looks delicious. You can tell by what's in this salad that it is very good for a person. Thanks for sharing this.


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