Roasted Beet & Endive Salad

Name: Roasted Beet & Endive Salad
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 2 tablespoons (30 ml) balsamic vinegar; 1 tablespoon (11 g) Dijon mustard; 1 tablespoon (20 g) pure honey or maple syrup; 1 tablespoon (20 g) pure honey or maple syrup; 1 to 2 tablespoons (15 to 30 ml) extra-virgin olive oil; Salt and pepper, to taste; Salt and pepper, to taste; 2 large endive heads (white or red), thinly sliced; 2 large endive heads (white or red), thinly sliced; 2 large endive heads (white or red), thinly sliced; 2 cups (40 g) baby arugula; 2 medium carrots, shredded or ribboned; 1 medium cucumber, thinly sliced; 1 small red onion, thinly sliced; ½ cup (60 g) toasted pecans or walnuts, chopped; ½ cup (60 g) toasted pecans or walnuts, chopped; ½ cup (80 g) fresh pomegranate seeds

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

This nutrient-dense bowl features antioxidant-rich, anti-inflammatory ingredients like roasted beets, leafy greens, carrots, nuts, and olive oil. Finished with a savory balsamic vinaigrette, it’s a flavorful, wellness-boosting meal.

Ingredients

For the Savory Balsamic Vinaigrette

¼ cup (60 ml) extra-virgin olive oil
2 tablespoons (

Vegan
Gluten-free

Method

Make the Dressing

Add all the dressing ingredients to a small bowl, shaker, or mason jar. Whisk or shake until mixed well. Adjust the seasoning to taste.

Prepare the Beets

Trim and set aside the beet greens (you will use these later). Rinse and scrub the beets thoroughly, then dry and trim off the tops a