Health Begins in the Kitchen

Endive Radicchio Golden Beet and Parsley Salad

Endive Radicchio Golden Beet and Parsley Salad

This brightly-colored feast for the eyes completely surprised me with the contrast of textures and tastes.  Honestly, this is one salad I thought my baby girl, now 8, would pass on and I would have been alright with that.  Hubby never gets a pass.  However, she mowed this down like a cow hitting the pasture.  I will gladly make this again and because it’s so beautiful it’ll have a place at any celebration we happen to host.

I’ve been reading and re-reading Dave Asprey’s book called Head Strong: The Bulletproof Plan to Activate Untapped Brain Energy to Work Smarter and Think Faster in Just Two Weeks and after finding out he had a companion cookbook called Bulletproof, I knew I had to pick it up.  What I love so much about his book is how he takes special care to prepare his food in the most healthy way possible.  Sure you can eat kale till the cows come home (second bovine reference so far–I’m a farm girl) but if you eat it raw it may be hard for your digestive channels to handle.  Or you can eat a nice juicy steak but if you cook or sear it at high temperatures, you’re creating carcinogens.  Or if you heat your salmon steak too high, you are destroying the good omega-3 fats.  So after reading through his cookbook I came across his Endive Radicchio and Turnip Salad that I knew I had to try it out–maybe change up a few ingredients to make it suzy-riffic (kooky and lame term I’ve been told).

When making the salad dressing that accompanies this multi-colored feast, you may not have in your possession Dave’s Brain Octane Oil so feel free to substitute in extra virgin coconut oil instead.  If golden beets are not in season, try any root vegetable cubed into bite-sized pieces.  I think it gives this lovely salad a little bit of substance.  When you add a substantial amount of walnuts, then all of a sudden you have a complete meal.  Excellent for those summer days when you don’t want to be weighed down by dense foods.

Endive, Radicchio, Golden Beet and Parsley Salad

May 4, 2018
: 4
: 15 min
: 20 min
: easy

When I first read the ingredients of this stunningly-colored salad, I was a bit hesitant because I can't say I've had the best experience with the bitterness of endive and radicchio. The solution was to pair it with an awesome salad dressing and a sweet-flavored golden beet...along with the walnuts. Now I'm a huge fan!


  • 1 or 2 golden beets steamed and cubed (I left the skins on but you may want to peel them--remember there's lots of fiber and vitamins and minerals in peels)
  • 1 tsp dijon mustard
  • 1 tsp raw honey
  • 2 tsp freshly squeezed lime juice
  • 1 T extra virgin olive oil
  • 1 T coconut oil or Bulletproof Brain Octane Oil
  • 1 head of radicchio chopped to your liking
  • 2 endives chopped to your liking
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped walnuts
  • Step 1 Add all salad dressing ingredients (dijon, honey, lime juice, olive oil and coconut oil) to a small mason jar with a lid and shake vigorously.
  • Step 2 In another bowl add golden beets, endive, radicchio, parsley and walnut and blend
  • Step 3 Pour in the vinaigrette and gently mix
  • Step 4 Serve with love and enjoy!