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Allergy Safe Recipes

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.

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