Roasted Beet and Endive Pecan Salad with Citrus Vinaigrette

This Roasted Beet and Endive Pecan Salad with Citrus Vinaigrette is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with flavor and nutrition and is sure to be a hit with everyone. The preparation time is 10 minutes and the cooking time is 25 minutes.

Cooking Equipment:

Baking sheet Large bowl Measuring cups and spoons

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Roasted Beet, Endive, Pecan, Citrus Vinaigrette, Salad, Healthy, Lunch, Dinner

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 beet, peeled and cut into wedges

1 head of endive, cut into thin strips

1/4 cup of pecans, chopped

2 tablespoons of olive oil

1 tablespoon of lemon juice

1 tablespoon of orange juice

1 teaspoon of honey

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 375°F.

Place the beet wedges on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 25 minutes, or until the beets are tender.

Meanwhile, in a large bowl, combine the endive, pecans, lemon juice, orange juice, honey, remaining tablespoon of olive oil, salt, and pepper.

Once the beets are done, add them to the bowl and toss to combine.

Serve the salad immediately.

Nutrition:

Calories: 300, Fat: 15g, Protein: 5g, Carbohydrates: 30g, Fiber: 5g

Rating:

Did You Know?

Biscuits and gravy, a breakfast dish popular in the South, consists of fluffy biscuits smothered in a creamy gravy made with sausage.