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


Quality blue cheese, crumbled

Chopped fresh tarragon (or whole leaves)

Toasted and chopped hazelnuts

Vanilla vinaigrette

Salt and pepper

Fresh baby arugula


  • 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.

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Montessori School of Evergreen
P.O. Box 2468
Evergreen, CO 80437
(303) 674-0093