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Ingredients
- 4 small beets
- 1 navel orange
- 1 tablespoon lemon juice
- about 2 to 3 tablespoons hazelnut or walnut oil
- 3 heads endive
- chopped walnuts for garnish
Method
- Bake the beets until tender, cool and peel.
- Cut them into 1/4-inch dice or very fine julienne.
- Zest the orange and segment the pulp.
- Cut the pulp into 1/4-inch dice.
- Mix beets, zest and oranges together and season to taste with lemon juice and nut oil.
- (If you want to do work in advance, cook, and cut the beets and combine with oil and lemon juice only; do oranges at last minute so they don't turn bitter.)
- To serve, cut of a small portion of the bottom of each endive so that the leaves separate without tearing.
- Spoon a small amount of beets and oranges onto large part of endive leaves and garnish with walnuts.
