This salad is both beautiful and tasty, it’s the perfect companion to a very rich dish, as the citrus cuts through in a delicious way.  I love it with my Truffle Macaroni. 


Red Endive, Orange, Watercress, Radish and Beetroot Salad


  • 2 Oranges
  • 6 Small Pink Radishes
  • 1 Red Endive
  • A salad bag of Watercress
  • 1/4 Beetroot (raw not picked or cooked)
  • Nut Oil
  • Thick Balsamic (or reduction with sugar)


  1. For this recipe you want to prepare all the elements first and then ensemble it on a platter. It’s super quick and easy.
  2. Peel and segment the oranges.
  3. Open Endive and trim ends.
  4. Use a potato peeler (or a if you have one a mandolin) to make super thin slices of radish and then beetroot.
  5. To ensemble begin with the endive, then add the orange segments, then the radish and beetroot (which I like to curl into rolls), and finally the watercress over the top.
  6. Drizzle balsamic reduction (or a super thick balsamic if you can get it) and nut oil over the top.


Photos by Kit Lee.


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Friday, March 7, 2014

Leave a comment




    This looks like an art piece ! Awesome !!

    XX Luba

  • Adele says:

    The beautiful colours in this salad took my breath away when I saw the 1st shot. Beautifully arranged on the platter Peony.
    Hugs xoxo