Beet Salad Cups - Rachael Ray Every Day

Beet Salad Cups

Author:
Publish date:
Beet Salad Cups
  • 8Servings

Ingredients

  • 1 cup finely diced roasted beets
  • 4 teaspoons red wine vinaigrette
  • 1/2 teaspoon chopped fresh rosemary
  • 12 Belgium endive leaves
  • Tangerine sections, finely chopped
  • Pepitas, toasted
  • Salt and pepper

Preparation

Combine beets with red wine vinaigrette and rosemary. Spoon into endive leaves. Sprinkle each with 1 tsp. finely chopped tangerine sections and a few toasted pepitas. Season with salt and pepper.