Endive Salad with Tangerines and Roasted Beets
Let’s just say this salad is for the devotees of texture and contrast, the ones who like their greens loaded up with good stuff. It’s got bitter Belgian endive, sweet, juicy tangerines, salty feta, earthy beets — some roasted and soft; some raw and crunchy — peppery arugula, and toasted pepitas. And it’s tossed in a tangerine and Dijon mustard vinaigrette, tangy-tart and lightly honeyed, so that it stands up to the salad’s bigger flavors, and brings out all its natural sweetness.
And did we mention that it’s gorgeous? It will be right at home at your family’s winter holiday celebrations. Our tips: Choose your honey carefully, you want a mild honey, like a clover or wildflower, that’s locally produced. And this is a salad you want to toss gently, so that you don’t bruise or break the ingredients.
6 medium Chioggia beets, scrubbed and divided
3 large Belgian endive, separated and rough chopped
2 satsuma tangerines, peeled and segmented
Beet greens (optional), torn
¼ cup toasted pepitas 2 cup baby arugula 2 ½ oz feta Flake salt
- Preheat oven to 375º degrees.
- Season 5 of the beets with salt, wrap them in foil, and bake in a baking dish until knife tender, about 35 to 45 minutes.
- Allow the beets to cool, and then peel using a washcloth or a paring knife. Cut the cooked beets into bite sized pieces. For the remaining raw beet, cut the ends off, peel, and slice thinly.
- Warm a small sauté pan over medium heat and add the pepitas, tossing until fragrant and lightly toasted. Toss with a little olive oil and flake salt. Set aside.
- In a large salad bowl, combine the endive, tangerines, beets, beet greens (if using), arugula, pepitas, and cheese.
- Add the Tangerine Vinaigrette, and gently toss, so as not to bruise the delicate vegetables. Serve immediately.
2 or 3 satsuma tangerines, juiced (¼ cup)
1 Tbsp Dijon mustard
½ tsp honey
2 shallots, minced
⅛ cup Champagne vinegar
½ cup extra virgin olive oil Salt
- In a medium bowl, combine the tangerine juice, mustard, honey, shallots and vinegar.
- Slowly whisk in the olive oil, using either a hand whisk, or for a more emulsified vinaigrette, a blender on medium speed.
- Season with salt and use immediately or refrigerate up to 3 weeks. The olive oil will form a lump in the fridge, so bring the vinaigrette to room temp before using — and shake well before serving to re-emulsify.