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Frisée Salad with Roasted Beets & Orange Vinaigrette

France Ruffenach

Servings: six to eight.

You may see frisée labeled as curly endive at the market. Mâche (also called lamb’s lettuce) is a delicious alternative, and it’s becoming much easier to find.


  • 4 medium-size red or golden beets, tops sliced off, rinsed
  • 2 shallots, minced
  • 2 Tbs. sherry vinegar
  • Juice and grated zest of 1 orange
  • 1/3 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 10 oz. frisée (tough, bright-green outer leaves discarded), washed, dried, and torn
  • 2-1/2 oz. (1/2 cup) walnuts, toasted and lightly chopped

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 170
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 5
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 0
  • Sodium (mg): 180
  • Carbohydrates (g): 8
  • Fiber (g): 3
  • Protein (g): 3


  • Heat the oven to 400°F. Put the beets in a small baking dish with 1 cup water. Cover with foil and roast until the beets are tender, 40 to 60 minutes. Meanwhile, in a small bowl, combine the minced shallot, vinegar, orange juice, and orange zest. Whisk in the olive oil in a thin stream; season with salt and pepper. When the beets are cool, peel them and cut into 1/2-inch dice. Toss with 1 to 2 Tbs. of the vinaigrette. Toss the frisée with some of the remaining vinaigrette (there may be a little vinaigrette left over). Divide the frisée evenly among salad plates, sprinkle with the beets and toasted walnuts, and serve.


Rate or Review


  • jamc379 | 10/12/2009

    I am not a huge fan of frisee, so I used spinach in place of it. The dressing is a snap to put together, I did however add a tsp. of dijon for extra flavor. Oranges and beets go very well together and made for a flavorful salad.

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