Ingredients
Equipment
Method
Instructions
- Preheat your oven to 400°F (200°C). Wash the beets thoroughly and wrap them individually in aluminum foil. Place them on a baking sheet and roast for about 45-60 minutes, or until they are fork-tender. Once done, let them cool, then peel and slice them into 1/4 inch slices.
- While the beets are roasting, wash the endive thoroughly. Trim the ends and separate the leaves. If you prefer, you can cut the endive into smaller pieces for easier serving.
- In a dry skillet over medium heat, add the pistachios. Toast them for about 5 minutes, stirring frequently, until they are fragrant and slightly golden. Be careful not to burn them!
- In a large mixing bowl, combine the sliced roasted beets, endive leaves, toasted pistachios, and goat cheese crumbles.
- Sprinkle with freshly ground black pepper and salt to taste. Toss gently to combine all the ingredients without breaking the delicate endive leaves.
- Transfer the salad to a serving platter or individual bowls. Enjoy immediately for the best texture and flavor!
Notes
- Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Keep the dressing separate if you’ve added any; this will help maintain the crispness of the endive.
- Avoid freezing the salad, as the texture of the ingredients will suffer once thawed.