Golden Beet and Endive Salad with Goat Brie

Name: Golden Beet and Endive Salad with Goat Brie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams large endives (about , preferably red; 170 grams Brie, preferably goats-milk, cut into 1/4-inch slices (see Note); 680 grams medium golden beets, (about; 1 Tbsp olive oil; 2 Tbsps rice vinegar; 8 servings Salt and freshly ground pepper; 2 mediums shallots, finely chopped; 1 Tbsp aged red wine vinegar or sherry vinegar; 2 Tbsps walnut oil

Golden Beet and Endive Salad with Goat Brie is a gluten free, primal, and vegetarian side dish. One serving contains 174 calories, 7g of protein, and 11g of fat. This recipe serves 8. From preparation to the plate, this recipe takes around 45 minutes. If you have endives, brie, olive oil, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 37

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Oven

Stand the beets in a baking dish and rub them with the olive oil. Cover with foil.

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Olive Oil

Beet

Dry Seasoning Rub

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Baking Pan

Aluminum Foil

Bake for about 1 hour, or until the beets are tender when pierced.

Ingredients you will need

Beet

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Oven

Meanwhile, in a medium bowl, toss the shallots with the rice vinegar and red wine vinegar.

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Red Wine Vinegar

Rice Vinegar

Shallot

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Bowl

Add 1/4 teaspoon salt and season with pepper.

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Pepper

Salt

Peel the beets and cut them into chunks. In a food processor, pulse the beets until finely chopped; do not puree.

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Beet

Equipment you will use

Food Processor

Add the beets to the shallots and toss. Refrigerate until chilled.

Ingredients you will need

Shallot

Beet

Cut off the top 3 inches of the endives and reserve. Halve and core the rest of the endives, then thinly slice crosswise. Toss the sliced endives with the walnut oil and season with salt and pepper. Mound the sliced endives on plates and arrange the spears around them. Toss the beets and spoon them onto the endive spears.

Ingredients you will need

Salt And Pepper