Beet Endive Salad and Fig Dressing
Minced beets in a fig, chili and balsamic dressing, served in an endive leaf.
Servings 2 servings
Equipment
- Roasting Pan
- Small saucepan
Ingredients
- 1 cup Beetroots
- 1/4 cup Celery heart
- 1 tbsp Red onion finely minced
- 1 small Chili pepper minced
- 4 tsp Balsamic vinegar
- 1 tbsp Sugar
- 1 tbsp Olive oil
- 4 Fresh Figs
- Salt to taste
- 12 Endive leaves
- 2 tbsp Mascarpone optional
Instructions
- Preheat oven to 400
- Wrap the beets in parchment paper or foil and roast until tender, depending on their size, about 30 minutes. Cool inside the wrapping. Peel.
- Beets get cut into confetti size pieces, about 1/4 inch pieces. Do the same with the celery. Set aside.
- In a small saucepan, place diced figs, sugar, vinegar, diced chili pepper, diced onion and salt. Simmer on low until the figs and onions soften, about 5 minutes. Drizzle in the olive oil and puree. Fold the fig dressing into the chopped beets and celery.
- Separate the endive leaves. With a small spoon, place a dollop of the beet salad in each leaf. If using mascarpone, place a tiny drop of mascarpone on the tops. Serve.
Video
Notes
The beet salad can be made in advance, kept in the fridge and arranged inside the endive leaves just before ready to serve.