Beet Salad with Vanilla Vinaigrette

Beet Salad With Vanilla Vinaigrette

 

Ingredients you will need

Vanilla Vinaigrette

1 cup dry white wine

1-cup canola oil (or other neutral tasting oil)

¼ cup white wine vinegar

1 tsp. sugar

¼ tsp. salt

6 tsp. vanilla extract

 

The Salad

Pickled Chioggia beets

Endive

Quality blue cheese, crumbled

Chopped fresh tarragon (or whole leaves)

Toasted and chopped hazelnuts

Vanilla vinaigrette

Salt and pepper

Fresh baby arugula

Recipe

  • Cut the beets into wedges.
  • Cut the endive into slices, taking care to leave out the tough bottoms.
  • In a large mixing bowl, toss the endive, arugula, some of the tarragon, and some of the hazelnuts with the vinaigrette to coat. Add a little salt and pepper, mixing well so that it is evenly dispersed.
  • Arrange on a plate and add the beets, cut into wedges, to the endive. Drizzle a little bit of the vinaigrette over the beets and add a little salt.

Top with the blue cheese crumbles, tarragon, and extra hazelnuts.

Leave a Reply

Montessori School of Evergreen
P.O. Box 2468
Evergreen, CO 80437
(303) 674-0093
sales@montessori-evergreen.org