Ingredients
8 medium beets, tops trimmed off
1 cup water
1 head curly endive, rinsed and dried
Dressing:
2 Tablespoons shallots, minced
1 teaspoon GOLDEN BLOSSOM HONEY
2 teaspoons Dijon mustard
1/4 cup white wine vinegar
salt and pepper to taste
1/3 cup olive oil
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°.
Beets:
Place beets and water into a 9×13-inch pan. Cover tightly with foil and bake about 1 hour or until beets are tender. Remove from oven. Cool completely.
Remove skins and slice beets.
Dressing:
In a small bowl, combine first 5 ingredients. Slowly whisk in olive oil until well blended.
To assemble:
Tear endive leaves into bite size pieces. Toss with some dressing. Divide endive between 4 plates. Top with beet slices and drizzle with a little more dressing.
Serves: 4
Beets:
Place beets and water into a 9×13-inch pan. Cover tightly with foil and bake about 1 hour or until beets are tender. Remove from oven. Cool completely.
Remove skins and slice beets.
Dressing:
In a small bowl, combine first 5 ingredients. Slowly whisk in olive oil until well blended.
To assemble:
Tear endive leaves into bite size pieces. Toss with some dressing. Divide endive between 4 plates. Top with beet slices and drizzle with a little more dressing.
Serves: 4
