Salad - Beets and Curly Endive

Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Cover beets in enough water to boil.
  2. Cook until easily pierced with a knife.
  3. Strain cooking liquid through a cloth.
  4. Return it to a pan and cook over high heat, reducing to 2 Tbsp liquid.
  5. Peel beets under cold running water; slice.
  6. Arrange endive on plates.
  7. Add beets, cream and balsamic vinegar to reduced cooking liquid.
  8. Bring to a boil and season to taste.
  9. Place on endive, add a little liquid, and serve.

Reviews

(2)
Most Helpful

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.

jennifer in new jersey September 14, 2007

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.

COOKGIRl September 22, 2006

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