Roasted Beet and Endive Salad with Blue Cheese and Citrus Vinaigrette

Baking sheet Large bowl Measuring spoons

10

35

Mediterranean

Roasted Beet, Endive, Blue Cheese, Citrus Vinaigrette, Salad

lunch, dinner

1

2 medium beets, peeled and cut into wedges

2 heads of endive, cut into thin slices

2 tablespoons of olive oil

2 tablespoons of white wine vinegar

1 tablespoon of honey

1 teaspoon of Dijon mustard

2 tablespoons of freshly squeezed orange juice

2 tablespoons of freshly squeezed lemon juice

2 tablespoons of crumbled blue cheese

Salt and pepper to taste

Preheat the oven to 375°F (190°C).

Place the beet wedges on a baking sheet and drizzle with 1 tablespoon of olive oil.

Roast the beets for 25 minutes, or until they are tender.

Meanwhile, in a large bowl, combine the endive slices, remaining olive oil, white wine vinegar, honey, Dijon mustard, orange juice, and lemon juice.

Add the roasted beets to the bowl and toss to combine.

Sprinkle the blue cheese over the salad and season with salt and pepper to taste.

Serve the salad immediately.

Calories: 250, Fat: 15g, Protein: 8g, Carbohydrates: 20g

This Roasted Beet and Endive Salad with Blue Cheese and 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. Roast the beets for 25 minutes, then combine them with endive slices, olive oil, white wine vinegar, honey, Dijon mustard, orange juice, and lemon juice. Sprinkle with blue cheese and season with salt and pepper to taste. Serve immediately. List of

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