Endive Salad with Tangerines and Roasted Beets Gelson's
Discover a vibrant Endive Salad with tangerines, roasted beets, and feta—bitter greens, sweet citrus, and earthy beets in a honeyed vinaigrette. Perfect for holiday gatherings!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gelsons.com.
Ingredients
- 6 medium Chioggia beets, scrubbed and divided
- Salt
- 3 large Belgian endive, separated and rough chopped
- 2 satsuma tangerines, peeled and segmented
- Beet greens (optional), torn
- ¼ cup toasted pepitas
- 2 cups baby arugula
- 2 ½ oz feta
- Flake salt
- 2 or 3 satsuma tangerines, juiced (¼ cup)
- 1 Tbsp Dijon mustard
- ½ tsp honey
- 2 shallots, minced
- ⅛ cup Champagne vinegar
- ½ cup extra virgin olive oil
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