Endive, Beet and Apple Salad

Serves 4-6
Free of: gluten and all top allergens except optional mustard

Ingredients

• 2 large beets, peeled, cut into bite-size wedges
• 2 tbsp + 3/4 cup (175 mL) olive oil
• 1/4 cup (60 mL) apple cider vinegar
• 2 tbsp honey
• 1 small shallot, finely diced
• 1 tbsp Dijon mustard (optional, look for allergen-free brand)
• Salt and pepper
• 4 heads Belgian endive
• 2 apples, cored and sliced

Method

1. Heat oven to 350ºF. In a small mixing bowl, toss beets with 2 tbsp olive oil and a pinch of pepper and salt.
2. Spread beets on a baking sheet. Roast for 30-40 minutes.
3. To make the vinaigrette, whisk together cider vinegar, honey, shallot and mustard (if using). Add 3/4 cup of olive oil, salt and pepper. Whisk until well-combined.
4. Remove core from endive; separate spears. Cut beets into small wedges.
5. On a platter, set out a layer of endive , and top with beets and apples.
6. Dress lightly and vinaigrette and serve.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order the magazine, click here.