Ingredients
2 tablespoons tarragon vinegar
2 tablespoons walnut oil
1 clove garlic, finely chopped
Salt and pepper to taste
4 Belgian endives, cut into bite-size pieces
2 to 3 cooked beets, peeled and sliced
2 tablespoons chopped walnuts
Description
Whether You Boil Or Roast The Beets For This Refreshing Salad The Results Are Delicious, So Use Whatever Method Works Best In Your Kitchen. You'll Find That Tangy Tarragon Vinegar Is A Great Match For Crisp, Bitter Endive Leaves In This Side Dish.
Wholefoods
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