Ingredients for 6 servings
- 4 endives
- 3 cooked red beetroots
- 3 hard-boiled eggs (10 minutes in boiling water)
- 150 g (5.25 oz) Comté cheese
- 100 g (3.5 oz) crème fraîche
- 2 tablespoons lemon juice
- salt and pepper
- 1 tablespoon chopped chives
Recipe: Red Beetroot and Endive Salad
3.7/5
(9 reviews)
· 🍳 17 made it
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Prep
10 min
Cook
10 min
Total
20 min
Servings
6 serv.
A simple and easy recipe to make, and one that comes together quickly.
Step-by-step directions
1 Clean the endives and cut them into small pieces. Peel the beetroots and cut them into small cubes.
2 Shell the eggs and slice them into rounds.
3 Cut the cheese into cubes.
4 Put everything in a salad bowl.
5 Prepare the dressing by mixing the crème fraîche and lemon juice, season with salt and pepper, then add the chives.
6 Pour the dressing over the salad and toss well.
Wine Pairing
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