Beet and Endive Salad with Walnuts

By Martha Rose Shulman

Updated June 10, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 10 minutes
Rating
5(100)
Comments
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This is a French classic. I add a small amount of goat cheese or feta to mine (in France they might use blue cheese, or no cheese), a tart contrast to the sweet beets.

Featured in: Pass the Beets, Again

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Ingredients

Yield:Serves 4

FOR THE DRESSING

  • 1 tablespoon sherry vinegar

  • 1 teaspoon balsamic vinegar

  • Sea salt, kosher salt, or fleur de sel

  • ½ to 1 teaspoon Dijon mustard (to taste)

  • 1 very small garlic clove, finely minced or put through a press

  • 3 tablespoons extra virgin olive oil

  • 1 tablespoon walnut oil

  • Freshly ground pepper

FOR THE SALAD

  • 4 small or medium beets, roasted, peeled, and cut in wedges or half-moons

  • 4 Belgian endives, rinsed and sliced

  • 2 tablespoons broken walnuts, preferably from fresh shelled walnuts

  • 2 ounces fresh, mild goat cheese or feta, crumbled

  • 2 teaspoons minced fresh tarragon

  • 1 teaspoon minced chives

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

11 grams carbs; 7 milligrams cholesterol; 231 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 4 grams fiber; 405 milligrams sodium; 5 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mustard and garlic until combined well. Whisk in the olive oil and the walnut oil. Add freshly ground pepper to taste.

  2. Step 2

    Combine the salad ingredients in a large bowl. Toss with the dressing and serve.

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Ratings

5 out of 5
100 user ratings
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Comments

Nancy

Great combos of flavors. Served at a dinner party and completely wowed everyone. I used chèvre. Really a fancy salad with little work.

kelly

Add one pear

susain

Dressing is delicious.

Keith

Love this classic. I tossed the beets with the dressing separately from the greens so the whole salad wasn’t red. Made a better presentation like the picture. Fabulous flavors.

Jen

I made this with spring mix, endive (chopped) and fennel (thinly sliced and chopped). It was delicious. I substituted half red/half white wine vinegars for the sherry. It went well with Thanksgiving dinner, and got lots of compliments. If I had been able to plate it myself, I would have done it closer to the original recipe, but it worked well with the spring mix to extend it, since I made it for 9 people (and doubled most of the ingredients). The dressing is lovely.

SH

If you're short on time (or tired, or lazy) and lucky enough to find Beetology Roasted Organic Beets and Stonewall Kitchen Fig Balsamic Dressing, you can make this in a hurry. I add a bit of Dijon and sherry vinegar to the dressing, as I find it a bit cloying straight out of the bottle. Garlic too, if raw garlic is your thing. The salad is not as quite as good as MSR's, but it's more than adequate in a pinch.

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