Roasted Beet & Endive Salad w/ Dijon Vinaigrette

Photo: Down to Earth Recipes
Roasted Beet & Endive Salad with Dijon Vinaigrette recipe from Down to Earth Organic and Natural.
Yield
4-5 Servings
Vegan
Gluten-Free
Soy-Free
Salads
Ingredients
  • 5 medium size beets
  • 2 Tablespoons safflower oil
  • 1 head endive, washed and rinsed
  • 1 cup thinly sliced red onion
  • 1 cup walnuts

Dijon Vinaigrette

  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • Juice of 1 lemon
  • 3 Tablespoons Dijon mustard
  • 2 Tablespoons maple syrup
  • 1 teaspoon dried tarragon
  • Pinch cayenne
  • 2 Tablespoons nutritional yeast
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400º.
  2. Wash and dry beets. Cut off the tips and ends.
  3. Place beets in foil, drizzle with safflower oil and seal foil tightly.
  4. Cook beets for 45 minutes until soft. Remove from oven and let cool.
  5. Once cooled, peel beets by rubbing with a paper towel. Cut into bite size pieces.
  6. Cut 3 inches off base of the endive; this portion is very bitter.
  7. Tear endive into bite size pieces and place in a large bowl. Add beets, onions, and walnuts.
  8. In a small bowl, whisk together Dijon Vinaigrette ingredients. Pour over salad and toss. Enjoy!