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Roasted Beet and Endive Salad with Goat Cheese and Glazed Macadamia Nuts

w/ Rice Wine Vinaigrette

Courses
Difficulty Beginner
Time
Prep Time: 15 15 mins Cook Time: 60 60 mins Total Time: 1 hr 15 mins
Cooking Temp 400  °F
Servings 4
Best Season Winter
Ingredients
    Roasted Beet and Endive Salad with Goat Cheese and Glazed Macadamia Nuts
  • 3 beets (roasted, peeled, and sliced)
  • 2 heads of green curled ruffec endive (separated into leaves)
  • 1/2 cup goat cheese (crumbled)
  • basil leaves (fresh)
  • macadamia nuts (glazed)
  • chives (finely chopped, as garnish)
  • orange zest (as garnish)
    • Glazed Macadamia Nuts
  • 1/2 cup macadamia nuts
  • 2 tablespoons honey
  • salt
    • Macadamia Nut Oil Vinaigrette with Orange and Tarragon
  • 1/4 cup macadamia nut oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons orange juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • 1 clove of garlic (minced)
  • 1/3 teaspoon dried tarragon
  • salt (to taste)
  • pepper (to taste)
Instructions
    Roasted Beet and Endive Salad with Goat Cheese and Glazed Macadamia Nuts
  1. Roasted Beet and Endive Salad with Goat Cheese and Glazed Macadamia Nuts
    1. Start by roasting the beets: Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for about 45-60 minutes, or until tender. Let them cool, peel, and slice into rounds.
    2. Arrange the endive leaves on a serving platter.
    3. Place the roasted beet slices on top of the endive leaves.
    4. Sprinkle crumbled goat cheese over the beets and endive.
    5. Scatter fresh basil leaves over the salad.
    6. Sprinkle the glazed macadamia nuts over the salad.
    7. Garnish with chopped chives and orange zest.
  2. Glazed Macadamia Nuts
    1. In a small skillet, toast the macadamia nuts over medium heat until lightly golden, about 2-3 minutes, stirring frequently.
    2. Add honey and a pinch of salt to the skillet, stirring constantly until the nuts are evenly coated and the honey has caramelized, about 2 minutes.
    3. Remove the skillet from heat and transfer the glazed macadamia nuts to a parchment paper-lined tray to cool. Once cooled, roughly chop them.
  3. Macadamia Nut Oil Vinaigrette with Orange and Tarragon
    1. In a small bowl, whisk together macadamia nut oil, rice wine vinegar, orange juice, Dijon mustard, honey, minced garlic, and chopped tarragon.
    2. Season the vinaigrette with salt and pepper to taste. Adjust the sweetness or acidity according to your preference.
    3. Drizzle the vinaigrette over the salad just before serving.
    4. Toss gently to coat the salad with the flavorful vinaigrette.
Read it online: https://sflcuisine.com/recipe/roasted-beet-and-endive-salad-with-goat-cheese-and-glazed-macadamia-nuts/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.