Belgian Endive and Beetroot Salad
At a Glance
- Prep
- 30 minutes
- Total
- 30 minutes
- Servings
- 4-6 serving(s)
Categories
- Lunch
- Salad
- Snacks
- Dutch
- European
- No-cook
- Easy
- Lunch/Snacks
- No Cook
Dietary
- Low Cholesterol
- Vegetarian
Allergens
- Milk
- Mustard
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
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.
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Ingredients
- 2 heads 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
- 3 tablespoons sour cream, more if you like
- 1 teaspoon mustard
- salt and pepper
Instructions
Mix the sour cream with the mustard and add salt and pepper.
Combine with the rest of the ingredients.
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.
Add some chopped green onion.
Use 4-6 oz cubed or chopped cheese of your choice instead of the beets.
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