Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata

Name: Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters arugula; 2 beets (can substitute golden or chioga); 0 teaspoons freshly ground black pepper; 2 yellow endive; 1 Tbsp finely chopped fresh thyme; 0 teaspoons fresh ground black pepper; 0 teaspoons kosher salt; 296 milliliters light pure olive oil; 118 milliliters shaved Parmesan; 118 milliliters roughly chopped pistachios (can substitute almonds or hazelnuts); 1 medium minced, medium shallot; 1 pinch white sugar; 118 milliliters white wine vinegar (can substitute white balsamic or champagne)

Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata requires about 45 minutes from start to finish. This recipe makes 4 servings with 269 calories, 12g of protein, and 18g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. Head to the store and pick up ground pepper, pistachios, sugar, and a few other things to make it today. It works well as an affordable side dish. It is a good option if you're following a gluten free diet.

Instructions

Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350 degrees F oven for 1 1/2 hours, or until fork-tender.

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Beet

Salt

Equipment you will use

Baking Sheet

Oven

Let cool. Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel.

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Wrap

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Plastic Wrap

Cut each beet in half, cut in 1/2 inch slices, then medium dice by cutting in the opposite direction.

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Beet

Toast nuts in a 400 degrees F oven for 15 minutes, tossing once.

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Toast

Nuts

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Oven

Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool.

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Vinaigrette

Nuts

Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as 1/2 a head of endive. For each salad, place 1/2 cup beets, 1 cup arugula, an 1/2 endive on a plate. For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last. Top with 1/8 cup of shaved parmesan.

Ingredients you will need

Vinaigrette

Parmesan