Salads: Endive and Orange Salad with Caramelized Nuts

Endive and Orange Salad with Caramelized Nuts


  • a little pepper
  • 0.5 tsp. salt
  • 3 orange
  • 80 g hazelnuts
  • 2 cooked beets (approx. 300 g), finely sliced
  • 30 g sugar
  • 0.5 dl rapeseed oil
  • 0.5 endive, broken into pieces
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Slice off the top and bottom of the orange, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and catch the juice (approx. 200 ml), set aside. Boil the sugar and 2 tbsp water in a wide-bottomed pan without stirring. Reduce the heat and simmer, shaking the pan occasionally, until a hazel caramel has formed. Stir the nuts into the caramel, distribute on baking paper, leave to cool. Combine the reserved orange juice and rapeseed oil, season. Arrange the beetroot in layers on plates, mix the endive with half the dressing and place on top. Arrange the orange and nuts on top, drizzle over the remaining dressing.


  • Salads
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 4 people
  • Nutrition 346 Kcal