Recipe: <!-- -->Endive and Beet Salad with Walnut-Tarragon Vinaigrette<!-- --> | Whole Foods Market
Whether you boil or roast the beets for this refreshing salad the results are delicious, so use whatever method works best in your kitchen. You'll find that tangy tarragon vinegar is a great match...
Ingredients
- 2 tablespoons tarragon vinegar
- 2 tablespoons walnut oil
- 1 clove garlic, finely chopped
- 1/2 teaspoon fine sea salt
- Ground black pepper, to taste
- 4 Belgian endives, cut into bite-size pieces
- 2 cooked beets, peeled and sliced
- 2 tablespoons chopped walnuts
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