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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a small bowl, stirring with a whisk.

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  • Rinse, drain, and cut beets into wedges. Halve Belgian endive heads; separate leaves. Arrange on 4 serving plates with beets. Drizzle with dressing; top with goat cheese and walnuts.

Nutrition Facts

145 calories; fat 9.9g; saturated fat 2.5g; sodium 220mg.
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