Beet, Endive, and Orange Salad


In this salad, sweet roasted beets and orange segments complement bitter endive.


  • 6 large beets, about 2 pounds, scrubbed and stems removed

  • 6 navel oranges

  • 1 tablespoon red-wine vinegar

  • ½ teaspoon salt

  • ½ teaspoon freshly ground pepper

  • 1 ½ tablespoons canola oil

  • 1 cup fresh flat-leaf parsley leaves, coarsely chopped

  • 3 heads Bibb lettuce (½ pound), or 1 head Boston lettuce, cut into ½-inch strips

  • 2 heads Belgian endive (about ½ pound), cut into ½-inch pieces

  • ¼ pound ricotta salata, or feta cheese, crumbled

  • Olive-oil cooking spray


  1. Heat oven to 450 degrees. Place beets in an 8-by-8-inch baking pan coated with olive-oil cooking spray; cover with foil. Place in oven; roast until tender, 45 to 55 minutes, depending on size. Allow beets to cool, remove skins, and cut into 3/4-inch chunks, reserving half a peeled beet for vinaigrette.

  2. Using a paring knife, remove peel, pith, and outer membranes from the oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving 1/4 cup juice.

  3. Place reserved half beet, reserved orange juice, red-wine vinegar, salt, and pepper in a blender; puree until smooth. With motor running, add canola oil, and process until combined. Stir in 2 tablespoons chopped parsley.

  4. Place lettuce, endive, reserved beets, oranges, and remaining parsley in a bowl. Just before serving, add vinaigrette, and toss. Garnish with ricotta salata, and serve.

Cook's Notes

Rubbing roasted beets with paper towels is the easiest way to remove their skins.

Related Articles