This Valentine cook for two with our GAMES AND BATTERIES cooking

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

by Amercook Spain

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

With this colorful ingredient we can add the 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 lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon of sesame oil
  • 2 tablespoons olive oil 



Toast the pinions in a skillet without oil until golden and crisp.

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

Cut the bacon into strips and sauté in a skillet until very crispy

Mix the beets, the endive leaves and canons. Garnish with the toasted pine nuts and chopped fresh herbs.


Comments must be approved before appearing