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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 268.12 Kcal (1123 kJ) | ||
| Calories from fat | 191.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.28g | 33% | |
|---|---|---|---|
| Cholesterol | 93.25mg | 31% | |
| Sodium | 293.11mg | 12% | |
| Potassium | 721.96mg | 15% | |
| Total Carbs | 14.34g | 5% | |
| Sugars | 8.72g | 35% | |
| Dietary Fiber | 5.49g | 22% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 21.7mg | 36% | |
| Iron | 1.8mg | 10% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 89.91 Kcal (376 kJ) | ||
| Calories from fat | 64.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 33% | |
|---|---|---|---|
| Cholesterol | 31.27mg | 31% | |
| Sodium | 98.29mg | 12% | |
| Potassium | 242.09mg | 15% | |
| Total Carbs | 4.81g | 5% | |
| Sugars | 2.92g | 35% | |
| Dietary Fiber | 1.84g | 22% | |
| Protein | 2.2g | 13% | |
| Vitamin C | 7.3mg | 36% | |
| Iron | 0.6mg | 10% | |
| Calcium | 23.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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