Pickled Beet and Endive Salad with Goat Cheese and Walnuts

Pickled beets have been enjoyed for centuries and were popularized in Europe during the Middle Ages.

This is vegetarian, gluten free and high protein recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Pickled Beet and Endive Salad with Goat Cheese and Walnuts

Cooking Method: Pickling Cuisine: International Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free High Protein Vegetarian

Difficulty: Intermediate Prep Time 15 min Rest Time 60 min Total Time 1 hr 15 mins

Servings: 4 Calories: 1120

Best Season: Fall

Ingredients

Servings

• 1 cup Pickled beets
• 1 head Endive
• 4 ounce Goat cheese
• 0.5 cup Walnuts
• 2 tablespoon Olive oil
• 2 tablespoon Balsamic vinegar
• 1 tablespoon Honey
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. In a large bowl, combine the pickled beets and endive.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper.
3. Pour the dressing over the beet and endive mixture and toss to combine.
4. Divide the salad onto plates and crumble the goat cheese over the top.
5. Sprinkle with walnuts.
6. Let the salad rest for 1 hour before serving to allow the flavors to meld together.
7. Serve and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 20g7%

Sugars 10g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.