VG - Beet and Endive Salad with Maple Balsamic Vinaigrette

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Beet and Endive Salad with Maple Balsamic Vinaigrette

 

Recipe By :VEGETARIAN GRILL by Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories : Chapter 04 Salads

 

Amount Measure Ingredient -- Preparation Method

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VINAIGRETTE:

1 tablespoon pure maple syrup

2 tablespoons balsamic vinegar

2 garlic cloves -- minced

3 tablespoons extra-virgin olive oil

SALAD:

8 medium beets (1 1/2 to 1 3/4 pounds)

3 tablespoons olive oil -- about

2 heads Belgian endive

2 tablespoons pine nuts -- toasted

Salt and black pepper

 

1. Prepare a medium-hot fire in the grill. A lightly oiled vegetable grill rack

is optional but recommended.

 

2. To make the vinaigrette, combine the maple syrup, balsamic vinegar, and

garlic in a small jar. Add the olive oil, close tightly, and shake until the oil

is emulsified. Set aside.

 

3. Scrub the beets. Trim off the tops and roots and cut the beets into slices

about 1/4 inch thick. Place in a bowl and toss with 2 tablespoons of the olive

oil. Slice the endives in half lengthwise and brush with olive oil.

 

4. Grill the beets, turning occasionally and brushing with olive oil as needed,

until lightly charred and tender all the way through, 15 to 20 minutes. Place

the beets in a salad bowl.

 

5. Shake the vinaigrette to remix, pour over the beets, and toss to coat.

 

6. Grill the endive until tender and lightly charred, 4 to 7 minutes per side.

Place the endive on a cutting board.

 

7. Just before serving, slice the endive about 1/4 inch thick and add to the

beets along with the pine nuts. Toss briefly. Season generously with salt and

pepper. Serve at once.

 

TIP : To toast pine nuts, place them in a dry skillet over medium heat and

toast, stirring constantly, until the nuts begin to color, about 3 minutes. Do

not allow the nuts to scorch or they will taste bitter.

 

Description:

" Page 97 "

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Per Serving (excluding unknown items): 334 Calories; 23g Fat (59.1% calories

from fat); 7g Protein; 29g Carbohydrate; 13g Dietary Fiber; 0mg Cholesterol;

185mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 4

1/2 Fat; 0 Other Carbohydrates.

 

NOTES : The grilled vegetables hold up well at room temperature for more than an

hour, so this salad makes a fine accompaniment to other grilled dishes. It is

also delicious proof that there's more to vegetable grilling than onions,

mushrooms, and zucchini.

 

Nutr. Assoc. : 0 866 0 0 0 0 902231 0 0 0 0

 

 

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