Salad - Beets and Curly Endive

“A lovely little course, carefully prepared and served following Roast Rack of Venison. Recipe extracted from Winter, 1988, Epicure supplement of Toronto Life Magazine.”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

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.

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