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Categories:
golden beets extra-virgin olive oil thin heads Belgian endive salt orange orange juice tarragon vinegar nuts marjoram
Viewed: 29 - Published at: 6 years agoIngredients
- 2 medium golden beets, unpeeled
- 1/4 cup extra virgin olive oil
- 6 None thin heads Belgian endive, trimmed and halved
- None None Flaky sea salt
- 1/2 None orange, peel finely grated
- 2 tbsp orange juice
- 1 tbsp tarragon vinegar
- 2 tbsp pine nuts
- 1 tbsp small fresh marjoram leaves or chopped fresh tarragon or thyme
Method
- Preheat the oven to 400°F. Line a baking pan with parchment paper. Place beets on prepared pan; drizzle with 1 tbsp of the oil. Roast for 50 mins or until tender.
- Heat the remaining oil in a large skillet on medium heat. Add endive to pan, with cut side down. Sprinkle with sea salt and orange peel. Pour combined orange juice and vinegar around endive. Bring to a boil. Reduce heat to low; cover and cook gently for 10 mins.
- Remove cover. Increase heat to high; cook until most of the liquid is evaporated and endive is golden on the cut side.
- Toast pine nuts quickly in a small dry skillet. Transfer to a plate and sprinkle with flaky sea salt.
- Peel and slice beets. Arrange on plates. Sprinkle with sea salt and drizzle with any juices from the pan of endive. Top with endive and sprinkle with pine nuts and marjoram. Serve immediately with an additional drizzle of oil, if desired.
