Endive, burrata, and beet salad with candied walnuts

Endive, burrata, and beet salad with candied walnuts

Based on 10 ratings

"A knife and fork salad with just the right balance of sweet, salty, bitter, and creamy, this salad generously feeds 2 as a main or 4 as a side salad. Mix in radicchio if desired and play around with different types of nuts—pumpkin seeds would be delicious, for example."

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
2
endives
150 g
burrata cheese
½
red beet
1
mixed beets
30 g
walnuts
g
chives
½ clove
garlic
½ tsp
Dijon mustard
½ tbsp
sherry vinegar
½ tbsp
balsamic vinegar
52½ g
sugar
tbsp
olive oil
¾ tbsp
walnut oil
12½ ml
water
flaky sea salt
pepper
MetricImperial

Utensils

cutting board, knife, bowl (large), fine grater, whisk, frying pan, parchment paper

How-To Videos

how-to-chop-nuts

How to chop nuts

how-to-test-caramel-for-doneness

How to test caramel for doneness

Nutrition per serving

Cal603
Protein21 g
Fat42 g
Carb40 g
  • Step 1/3

    Trim the endive ends and separate the leaves, leaving them whole. Cut cooked red beet into small cubes. Peel mixed beets and cut into thin slices. Thinly slice the chives. Peel garlic and grate into a large bowl. Add Dijon mustard, sherry vinegar, balsamic vinegar, and some sugar to the bowl. Season with flaky sea salt and pepper. Whisk together until well combined. Then, whisk in the olive oil and walnut oil. Toss the beets with the dressing and set aside.
    • 2 endives
    • ½ red beet
    • 1 mixed beets
    • g chives
    • ½ clove garlic
    • ½ tsp Dijon mustard
    • ½ tbsp sherry vinegar
    • ½ tbsp balsamic vinegar
    • g sugar
    • tbsp olive oil
    • ¾ tbsp walnut oil
    • flaky sea salt
    • pepper
    • cutting board
    • knife
    • bowl (large)
    • fine grater
    • whisk

    Trim the endive ends and separate the leaves, leaving them whole. Cut cooked red beet into small cubes. Peel mixed beets and cut into thin slices. Thinly slice the chives. Peel garlic and grate into a large bowl. Add Dijon mustard, sherry vinegar, balsamic vinegar, and some sugar to the bowl. Season with flaky sea salt and pepper. Whisk together until well combined. Then, whisk in the olive oil and walnut oil. Toss the beets with the dressing and set aside.

  • Step 2/3

    Melt remaining sugar and water in a frying pan and let caramelize over medium heat. Once amber in color, add walnuts and toss to combine. Transfer the caramelized walnuts onto a piece of parchment paper and sprinkle with flaky sea salt. Allow to cool completely, then chop.
    • 50 g sugar
    • 30 g walnuts
    • frying pan
    • parchment paper

    Melt remaining sugar and water in a frying pan and let caramelize over medium heat. Once amber in color, add walnuts and toss to combine. Transfer the caramelized walnuts onto a piece of parchment paper and sprinkle with flaky sea salt. Allow to cool completely, then chop.

  • Step 3/3

    Arrange the endive and mixed beets on a large plate. Add cubed red beet and place burrata cheese in the center. Top with candied walnuts and chives. Sprinkle with flaky sea salt and pepper. Enjoy!
    • 150 g burrata cheese
    • flaky sea salt
    • pepper

    Arrange the endive and mixed beets on a large plate. Add cubed red beet and place burrata cheese in the center. Top with candied walnuts and chives. Sprinkle with flaky sea salt and pepper. Enjoy!

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