Try this Endive, Beet and Roquefort Salad recipe, or contribute your own.
Suggest a better descriptionPreheat over to 350F. Wrap beets in foil. Bake until tender, about 1 hour. Cool slightly. Peel beets. Halve lengthwise, then slice. Transfer to medium bowl and set aside. Combine lemon juice, mustard and celery seeds in bowl. Gradually whisk in oil. Season with salt and pepper. Add half of dressing to beets and mix to coat. (Can be prepared 1 day ahead. Cover beets and chill. Cover remaining dressing and let stand at room temperature.) Place endive in another medium bowl. Add remaining dressing and toss to coat. Mound endive in center of large platter. Surround with beets. Sprinkle Roquefort and chives over and serve. 8 Servings Bon App?tit Posted to recipelu-digest Volume 01 Number 630 by SuzyWert@aol.com on Jan 29, 1998
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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 414 | ||
Calories from Fat: 380 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.2g | 56 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 30.5g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 344.5mg | 12 % | |
Potassium 299.7mg | 8 % | |
Total Carbohydrate 10.2g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 7.4g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 414
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