Beetroot and endive salad

Beetroot and endive salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
8-12 baby beetroot
3 heads belgian endive
lemon juice
extra virgin olive oil or walnut oil
salt and freshly ground pepper
chopped parsley, (optional)

Method

  1. Cut off the stems of the beetroot leaving only 5 cm attached. Wash, leave whole and do not peel. Cover with cold water in a large saucepan. Cook, covered for 20–30 minutes, or until tender. Drain, and slip off the skins, pulling away the root and pull off, or re–trim the stem ends.
  2. Discard the outer leaves of the endive. Break off the crisp leaves or cut through into 2.5 cm lengths or have a mixture of both whole leaves and sliced. Squeeze just a little lemon juice over to prevent discolouration. Season with good olive or walnut oil, salt and pepper and roll gently until all leaves are glistening. Arrange on a salad platter. Leave the baby beetroot whole and just before serving arrange over the endive. Scatter with parsley, if liked.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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