Beet Salad with Chopped Endive and Arugula


Slices of roasted red beets with chopped endive and baby arugula dressed with orange champagne vinaigrette, topped with pistachio and garnished with honey calamansi gel and golden beet puree.

This recipe comes to us from chef Mark Angelo Crisostomo, one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge.

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  • Beet Salad
  • 4-6 (1lb to 2lbs) Medium size red beets
  • 5 oz (4-6 cups) baby arugula, rinsed and dry
  • 12 oz (6-8 pieces) of Endives
  • 4 ounces of raw pistachio

 

  • Orange Champagne Vinaigrette
  • 2 Fresh Oranges
  • 1 Tbsp Sugar
  • 1 Small Red Onion – Rough chopped
  • 2-3 Ounces of Champagne Vinegar
  • 1 Tbsp Dijon Mustard
  • 4 -6 Ounces Oil (Avocado or Avocado Oil)
  • Salt and pepper to taste

 

  • Honey Calamansi Gel
  • 4 ounces of Calamansi juice
  • 4-6 ounces of honey
  • Super Agar and Xanthan Gum
  • Steps: Blend Honey Calamansi and Agar (1% of the total volume) thoroughly and simmer it for 2-4 minutes. Pour it to a cup and place it in a fridge or ice batch until it sets then blend it again add water to thin it or xanthan gum to thicken.

 

  • Golden Beet Puree
  • 2-3 (about a 1lb) Medium golden beets
  • 2 ounces of Red beet juice/water and Squeeze of lemon
  • Xanthan Gum (follow label instructions)
  • Salt to taste
  • Steps: Combine all ingredients in a blender and squeeze until consistency is achieved.

 

Steps:

1. Preheat the oven to 400˚F. Wash beets and wrap each beets with foil tightly and line them up in a baking pan. Bake for an hour or until it’s done. Peel and cut the red beets into thin slices (use mandoline slicer for consistent slices) and dice the golden beets.

2. While beets are baking, make the vinaigrette, in a small pot add the champagne vinegar, sugar and chopped red onions and reduce into half, s and blend it. Add orange juice and Dijon mustard. Add oil slowly while blending until desired consistency is achieved. Add salt and pepper to taste. (use Xanthan Gum, if available to achieve desired consistency).

3. In a mixing bowl add the chopped endives and baby arugula and drizzle vinaigrette. On a plate, lay red beets slice and top it with the Endives, Arugula and Pistachios. Add honey calamansi gel and beet puree around the plate. Be creative.

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Nutrition Information

Beet Salad with Chopped Endive and Arugula

Servings per Recipe: 6

Amount per Serving

Calories:  429

Calories from Fat:  198

Total Fat:  29g

Saturated Fat:  3g

Cholesterol:  0mg

Sodium:  325mg

Potassium:  1294mg

Carbohydrates:  41g

Dietary Fiber:  10g

Protein:  10g

Sugars:  28g

Calcium:  12%

Iron:  19%

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