Curly Endive and Fresh Roasted Beet Salad

A festive salad with a honey mustard vinaigrette dressing that can be put together in minutes. The green endive and red beets are a perfect accent for you holiday table.

Ingredients

8 medium beets, tops trimmed off
1 cup water
1 head curly endive, rinsed and dried

Dressing:
2 Tablespoons shallots, minced
1 teaspoon GOLDEN BLOSSOM HONEY
2 teaspoons Dijon mustard
1/4 cup white wine vinegar
salt and pepper to taste
1/3 cup olive oil

Directions

Preheat oven to 375°.

Beets:
Place beets and water into a 9x13-inch pan. Cover tightly with foil and bake about 1 hour or until beets are tender. Remove from oven. Cool completely.

Remove skins and slice beets.

Dressing:
In a small bowl, combine first 5 ingredients. Slowly whisk in olive oil until well blended.

To assemble:
Tear endive leaves into bite size pieces. Toss with some dressing. Divide endive between 4 plates. Top with beet slices and drizzle with a little more dressing.

Serves: 4


golden blossom honey product