1Belgian endivechopped (see below for selecting), optional
1/2cupwalnutsdiced (provides healthy fats)
1/2cupfeta cheese crumbleslow fat or fat free
1/4teaspoonblack pepperfreshly ground
kosher or sea salt to taste
Lemon Dressing
3tablespoonslemon juicefreshly squeezed
1/3cupextra virgin olive oil
Instructions
Beet Salad Instructions
Preheat oven to 375 degrees. 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 while still in foil, then peel the thin outer skin and cut into 1/4 inch slices. Store beets in an airtight container in the refrigerator until ready to use.
Layer salad ingredients by placing arugula and beets on a serving platter. Top with Belgian Endive, walnuts, Feta Cheese and top off with freshly ground black pepper and drizzle with dressing.
Lemon Dressing Instructions
Combine lemon juice and oil in a decanter and shake until combined. Refrigerator until ready to use.
Notes
Tip: Canned beets can be substituted for roasted beets, if preferred.Be sure to choose endives that are smooth and white with yellow tips and leaves that are closed at the tips. To clean, wipe with a paper towel or cloth if needed. Slice off about 1/8th inch from the stem end. Using a knife, cut a cone shape about 1/2 inch deep from the stem end. Chopped into 1 inch pieces.