Endive and Roasted Beet Salad with Goat Cheese Crumbles
This endive and roasted beet salad is a simple and refreshing dish that is perfect for a light lunch or dinner. The endive provides a slightly bitter flavor, while the roasted beets add a touch of sweetness. The goat cheese adds a creamy richness, and the walnuts and cranberries add a crunchy texture. The salad is dressed with a simple vinaigrette made with olive oil, lemon juice, salt, and pepper.
This salad was inspired by a dish that I had at a restaurant in New York City. I was so impressed by the combination of flavors and textures that I decided to recreate it at home. I experimented with different ingredients and proportions until I came up with a recipe that I was happy with. I have been making this salad for years now, and it is always a hit with my family and friends.
Endive and Roasted Beet Salad with Goat Cheese Crumbles Endive and Roasted Beet Salad with Goat Cheese Crumbles Endive and Roasted Beet Salad with Goat Cheese Crumbles Endive and Roasted Beet Salad with Goat Cheese Crumbles
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 bunch endive, leaves separated
  • 1 cup roasted beets, diced
  • 1/2 cup crumbled goat cheese
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine the endive, beets, goat cheese, walnuts, and cranberries.
  2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
  3. Pour the dressing over the salad and toss to coat.
  4. Serve immediately.
Why It Works
  • The combination of flavors and textures in this salad is what makes it so special. The bitterness of the endive balances out the sweetness of the beets, while the creaminess of the goat cheese adds a richness that brings the whole dish together. The walnuts and cranberries add a bit of crunch and tartness, which helps to brighten up the salad.
  • The vinaigrette is also essential to the success of this salad. The olive oil and lemon juice add a brightness and acidity that helps to cut through the richness of the goat cheese. The salt and pepper help to balance out the flavors and add a bit of depth.
  • This salad is a great way to use up leftover roasted beets. It is also a good way to get your daily dose of vegetables. The endive is a good source of vitamins A and C, while the beets are a good source of fiber and potassium.