Prep 15 mins
Cook 25 mins
A lovely little course, carefully prepared and served following Roast Rack of Venison. Recipe extracted from Winter, 1988, Epicure supplement of Toronto Life Magazine.
- 1⁄2 lb fresh beet
- 1 bunch curly endive lettuce, washed
- 1⁄2 cup 35% cream
- 3 tablespoons balsamic vinegar
- black pepper, freshly ground
- Cover beets in enough water to boil.
- Cook until easily pierced with a knife.
- Strain cooking liquid through a cloth.
- Return it to a pan and cook over high heat, reducing to 2 Tbsp liquid.
- Peel beets under cold running water; slice.
- Arrange endive on plates.
- Add beets, cream and balsamic vinegar to reduced cooking liquid.
- Bring to a boil and season to taste.
- Place on endive, add a little liquid, and serve.
the chef's bio is five stars; this recipe is five stars. simple, delicious and healthy meal that my 4 yr old daughter and i enjoyed very much. thank you for the recipe contribution and the uplifting information on your page as well.
The sauce was of heavenly proportions. I liked the dish better when I very lightly wilted the endive in olive oil. I will try this recipe next summer when golden beets are available locally. Thanks for sharing a quite unique dish.