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.
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