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Beet, Endive, and Orange Salad

Martha Stewart
  • minutes
  • Serves 6

INGREDIENTS

1/2 lb

2 heads belgian endive

1/2 lb

3 heads bibb lettuce

6

Beets, large

1 cup

Flat-leaf parsley, fresh leaves

6

Navel oranges

1/2 tsp

Pepper, freshly ground

1/2 tsp

Salt

1 1/2 tbsp

Canola oil

1

Olive-oil cooking spray

1 tbsp

Red-wine vinegar

1/4 lb

Ricotta salata