Roasted Beets with Citrus and Curly Endive

This salad boasts sweet, sour, savory, and bitter flavors.

  • Servings: 10

Source: Martha Stewart Living, March 1997


  • 1 pound golden or red beets, trimmed and scrubbed
  • 2 1/2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 oranges, 2 blood and 2 navel if possible
  • 4 pixie tangerines or clementines, or 2 tangerines
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon white-wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons black-olive paste
  • 1 small head frisee (10 ounces), washed and dried
  • 1 small head curly endive (10 ounces), washed and dried
  • 1/2 red onion, peeled and cut in half lengthwise; slice each half crosswise very thinly
  • 1 cup kumquats, sliced crosswise into 1/8-inch rounds, seeds removed
  • 1 bunch radishes, trimmed, sliced crosswise into 1/8-inch rounds
  • 1/4 cup flat-leaf parsley, medium chopped


  1. Heat oven to 425 degrees. Place large piece of foil on baking sheet, place beets in center. Drizzle with 1 tablespoon of oil, season with salt and pepper. Wrap foil loosely around beets to make packet. Roast until beets are tender when pierced with knife, about 1 hour. Let stand until cool. Peel and slice into 1/8-inch rounds, transfer to large bowl. Set aside.

  2. Cut the peel and pith from oranges. Slice oranges into 1/4-inch rounds. Scrape juices from cutting board into small bowl. Add orange rounds to beets. Peel tangerines; separate into sections. Pull white pith. Add to beets.

  3. For vinaigrette, combine orange juice, vinegar, mustard, olive paste, and any collected citrus juices in small bowl. Gradually whisk in 1 1/2 tablespoons oil until combined. Season with salt and pepper.

  4. To serve, arrange lettuces on platter. Arrange with onion slices. Add kumquats, radishes, and parsley to beet mixture. Drizzle with vinaigrette; toss. Arrange beet mixture over lettuce and onions.


The 4 pixie tangerines or clementines can be replaced with 2 tangerines.

Cook's Notes

Substitute Belgian endive and escarole if you can’t find the lettuces listed below.


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