November 2017

Found 1 blog entry for November 2017.

recipe intro

Golden Beet Tartare Endive Cups - Makes one dozen

Ingredients

  • 2 Golden beets, beet greens removed and washed well
  • 4 T. Olive oil
  • 2 T. Fresh lemon juice
  • 1 t. Honey
  • ¼ c. Fresh chives, thinly sliced
  • 1 t. Dried lavender crushed gently
  • 4-6 Belgian endive heads (or 2 romaine hearts)
  • Salt and pepper, to taste

Prepare Ahead: make the beet tartare (up to 3 days before)

  1. Preheat oven to 375 f.
  2. Poke beets a few times with a fork to allow steam to escape and rub a little olive oil over beets.
  3. Roast for around one hour or until beets are tender when pierced with a knife.
  4. While beets are roasting, make the vinaigrette. In a medium bowl, whisk together the remaining 3 T. Of olive oil, fresh lemon juice, honey,
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