Golden Beets + Avocado on Curly Endive w/Tarragon Vinaigrette

Sometimes gourmet style meals don't have to be hard work + weird ingredients. Sometimes you can just throw together this beautiful salad for lunch. This happened to me a few days ago.

It can happen to you, too.

The following evening I made a pretty bomb dinner using the leftover endive and tarragon vinaigrette from this salad. I used a red onion sliced in to half moons, a couple of garlic cloves all minced up, 3 carrots sliced in to coins, 3 red potatoes all cubed up, 1/3 of a cup of cashew cream, the leftover endive, and the leftover tarragon vinaigrette. I sauteed it all up in a hash and served it with sliced sweet baby pickles. It was super french and super awesome.

4 small golden beets
1 garlic clove, minced
2 tbsp tarragon
1 1/2 tsp stone ground mustard
2 tbsp white balsamic
1/4 c olive oil
salt and pepper, to taste
1 avocado, sliced
1 head of curly endive
  1. Preheat your oven to 400 and roast the beets until tender.
  2. Combine the garlic, tarragon, mustard, balsamic, oil, salt and pepper. Set aside.  
  3. When your beets are tender, peel and slice them. 
  4. Lay your beets and avocado on a pile of curly endive and drizzle with your tarragon dressing.

 Beets1 1/2 Pound Garlic - 1 small clove, minced Dijon Mustard1 Teaspoon Tarragon2 Tablespoon, chopped Raspberry or red wine vinegar - 1 tablespoon Salt1/2 Teaspoon Pepper1/4 Teaspoon Olive oil1/3 Cup (16 tbs) Chicory (curly endive) - 2 cups, torn into bite-size pieces Boston lettuce - 2 cups, torn into bite- size pieces Avocado1


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