Colores en tu plato: ensalada de endivias rojas, remolacha y hierbas verdes

Colors on your plate: salad of red endives, beets and green herbs

Red or purple endive (also known as red chicory) is a very attractive vegetable that we can include in our dishes and that, despite what it may seem, is not that difficult to find in some markets and supermarkets, especially during its season, early summer.

With this colorful ingredient we manage to add purple color to salads, making them totally irresistible. If you want to entertain your guests with a very healthy and super original salad, this is a great idea.


  • red endives
  • Canons
  • 2 raw beets
  • 10 slices of smoked bacon
  • 30 g pine nuts
  • Chive
  • Parsley
  • ½  tablespoon of lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons olive oil


Toast the pine nuts in a frying pan without oil until golden and crispy.

Peel and grate the beets as if they were carrots . Mix the lemon juice with the mustard, soy sauce and oils. Season the beets with this mixture.

Cut the bacon into strips and sauté it in a frying pan until crispy.

Mix the beetroot, endive leaves and lamb's lettuce . Garnish with toasted pine nuts and fresh chopped herbs.

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