Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata

Tricolore Salad of Endive, Beet, and Arugula, Pantzaria Salata

Kenmore featured chef, Cat Cora 0

"An elegant salad of beets, yellow endive, pistachios and arugula makes for a dazzling starter to any meal."

Ingredients {{adjustedServings}} servings 776 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 776 kcal
  • 39%
  • Fat:
  • 80.8 g
  • 124%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 840 mg
  • 34%

Based on a 2,000 calorie diet

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  1. Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350 degrees F oven for 1 1/2 hours, or until fork-tender. Let cool. Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel. Cut each beet in half, cut in 1/2 inch slices, then medium dice by cutting in the opposite direction.
  2. Toast nuts in a 400 degrees F oven for 15 minutes, tossing once.
  3. Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool.
  4. Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as 1/2 a head of endive. For each salad, place 1/2 cup beets, 1 cup arugula, an 1/2 endive on a plate. For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last. Top with 1/8 cup of shaved parmesan.
  5. Repeat for remaining three salads. Serve immediately. Reserve left-over dressing.
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This flavorful, crunchy salad will be a hit at your next potluck.

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Reviews 4

  1. 5 Ratings


In spite of this being putzy to make and the directions convoluted, in the end it was soooo worth it. This is truly an exceptional and elegant salad. Be careful NOT to toast pistachios that are already roasted and salted. Fresh beets were a dollar each and time-consuming to roast – I was tempted to just use the canned variety and I’m so glad I exercised the patience not to, ultimately deciding to roast them as directed. This is not an inexpensive salad to make – the beets, baby arugula, Belgian endive, pistachios and Parmigiano-Reggiano are high quality ingredients that reflect the cost they command. But what a treat! Fresh, crisp, light flavors, lots of texture and crunch, and sophisticated presentation. The dressing was perfect for this, a light and fitting partner that took a supporting role by dressing the salad up rather than overshadowing it. I did adjust the oil and vinegar to the 3:1 ratio I prefer. I did not include the sugar. I also added a clove of minced garlic. Scaling the measurements for the dressing down to ONE serving was enough for three salads with enough left over for another meal.


This was very good. I made it with raw, grated beets, and I used hazelnuts and almonds instead of pistachios. The dressing is a lot, though--I used less olive oil (1 cup) and only used about 3/4 of the dressing on the salad (but now I have a nice dressing to use on green salads!). Also, I sliced the endive heads into rounds and mixed them in with the salad. Next time, I'll add even more endive, because it gave the dish a great texture.


The dressing is the perfect balance of salty and tangy!