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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use canned beets to cut the preparation time of this colorful salad. Ingredients:
1/3 cup olive oil |
3 tablespoons red wine vinegar |
4 small beets, stems trimmed |
1/2 large head curly endive, stem ends trimmed |
2 large fresh tomatoes |
3 tablespoons drained capers |
2 hard-boiled eggs, coarsely grated |
Directions:
1. Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)
2. Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.
3. Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well.
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