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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
