Beetroot and Endive Salad

    45 minutes

    Beetroots and endive combine with a mustard vinaigrette to make a vegetarian option, side salad or light lunch.

    1 person made this

    Serves: 4 

    • 500g beetroot
    • 1 tablespoon Dijon mustard
    • 1 tablespoon red wine vinegar
    • 3 tablespoons vegetable oil
    • 1 red onion, finely diced
    • salt and pepper, to taste
    • 3 heads endive, cleaned and sliced
    • 4 tablespoons parsley, diced

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Clean the beetroot but do not peel it. Place into a saucepan of salted water and bring to the boil. Boil for 30 minutes until the beetroot is soft. Drain and leave to cool.
    2. Remove the skin from the beetroot and cut into thick slices.
    3. Mix the mustard, vinegar, vegetable oil, salt and pepper.
    4. Toss the beetroot, onion, endive and parsley with the dressing to serve.

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