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Belgian Endive and Beetroot Salad

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“My mother used to make endive salad (witlof salade) in different ways; I thought I share them with you. She used to use mayonnaise but I usually use the sour cream. I would think you can use your own favorite dressing on this but I would suggest you make it a creamy one. Use as much dressing on this as you like, the 3 tablespoons are just a guide line. I sometimes cheat and buy the beets in a jar! The amount of this salad depends on the size of the endive and the beets.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 2 head Belgian endive, the bitter core removed and finely chopped (chicory)
  • 2 cooked beets, coarsely grated or chopped in cubes
  • 1 apple, coarsely grated or chopped in cubes
  • 44.37 ml sour cream, more if you like
  • 4.92 ml mustard
  • salt and pepper

Directions

  1. Mix the sour cream with the mustard and add salt and pepper.
  2. Combine with the rest of the ingredients.
  3. Variations: use (as many as you like) chopped hard-boiled eggs instead of the beets, then leave out the mustard and use some curry powder in the sour cream.
  4. Add some chopped green onion.
  5. Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.

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