Food & Cooking Recipes Salad Recipes Beet, Endive, and Orange Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 In this salad, sweet roasted beets and orange segments complement bitter endive. Ingredients 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 Directions 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. 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. 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. 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. Rate it Print