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SkinnyMS

Endive Salad with Roasted Beets and Pistachios

High in nutrition and unique in flavor, this salad provides a bitter and sweet bite you will thoroughly enjoy.
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Diabetic-Friendly, Gluten-Free, Low-Carb, Vegetarian
Servings: 4 people
Calories: 114kcal
Author: SkinnyMs.

Ingredients

  • 2 beets roasted, cut into 1/4 inch slices
  • 4 cups endive
  • 1/4 cup pistachios
  • 1/4 cup goat cheese crumbles
  • black pepper freshly ground
  • salt to taste

Instructions

  • Preheat oven to 350 degrees.

Roasted Beets

  • Cutaway and discard stalks. Wash beets and pat dry. Brush beets with olive oil and wrap individually in foil, place on a cookie sheet and bake approximately 1 hour, or until tender. Allow beets to cool at room temperature then peel the thin outer skin and cut into 1/4" slices. Store beets in an airtight container in the refrigerator until ready to use.
  • Place endive in a salad bowl, top with beets, pistachios, and goat cheese crumbles.

Notes

TIP: This salad is delicious served with our recipe for Orange Vinaigrette with Fresh Dill.
 

Nutrition

Serving: 1.5cups | Calories: 114kcal | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 94mg | Fiber: 4g | Sugar: 4g |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4