Beet, Arugula, and Endive Salad with Shallot Vinaigrette

Beet, Arugula, and Endive Salad with Shallot Vinaigrette

A salad with a balance of flavors is one you want to eat again and again. Sweet beets, spicy arugula and bitter endive come together with a zingy shallot vinaigrette in this fresh winter dish. Double the batch of salad dressing to use on other dishes.

Serves 4

Heat oven to 400°F. Wrap 2 red beets without the greens individually in aluminum foil. Roast for 60 minutes. Add 2 heads chopped endive and 4 cups arugula to a large bowl. In a small bowl, combine 1/2 finely chopped shallot, 1 Tb olive oil, 1 Tb white balsamic or champagne vinegar, 1 tsp Dijon mustard, pinch of salt, and black pepper. Once the beets are done, rub their skin off with a paper towel. Trim each end of the beets and chop into bite-sized pieces. Add beets and dressing to the large bowl. Top the salad with ¼ cup chopped walnuts.