beet-and-endive-salad-2103.json

{
    "directions": [
        "Whisk oil and vinegar to blend in small bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and let stand at room temperature.)",
        "Boil beets in medium pot of salted water until tender, about 30 minutes. Cool beets slightly. Peel beets and cut into 1/2-inch cubes.",
        "Meanwhile, arrange endive on platter. Cut 1 tomato into 8 wedges and space evenly around edge of salad. Cut remaining tomato into 1/2-inch cubes. Mound tomato cubes and beet cubes in center of endive. Sprinkle capers, then grated eggs over center. Spoon enough dressing over salad to coat well."
    ],
    "ingredients": [
        "1/3 cup olive oil",
        "3 tablespoons red wine vinegar",
        "4 small beets, stems trimmed",
        "1/2 large head curly endive, stem ends trimmed",
        "2 large fresh tomatoes",
        "3 tablespoons drained capers",
        "2 hard-boiled eggs, coarsely grated"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Egg",
        "Leafy Green",
        "Tomato",
        "Side",
        "Low Cal",
        "Wheat/Gluten-Free",
        "Lunch",
        "Beet",
        "Summer",
        "Healthy",
        "Endive",
        "Denver",
        "Colorado",
        "Vegetarian",
        "Pescatarian",
        "Paleo",
        "Dairy Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Beet and Endive Salad",
    "url": "http://www.epicurious.com/recipes/food/views/beet-and-endive-salad-2103"
}