Endive topped with shredded beets with a hint of thyme.
Last weekend, I was asked to bring hors d’oeuvres to a dinner, I needed something that could be made the day before, and easy to assemble on site. This worked out fine. The beets are tasty without the endive and make a good side dish too.
INGREDIENTS
1 pound beets, boiled and peeled and drained
1 carrot, peeled
2 Tablespoon,Balsamic vinegar
1 teaspoon. Dijon mustard
1 teaspoon fresh thyme chopped
1 shallot minced
1/4 cup olive oil
salt and pepper to taste
4 heads of Belgian endive
INSTRUCTIONS
1. Shred beets and carrot in food processor. In a separate bowl, combine vinegar, mustard and thyme shallot and blend well. Whisk in the olive oil until well emulsified and season with salt and pepper to taste.
2. Combine dressing with beets and let if possible, marinate overnight. Bring to room temperature before assembling.
3. Separating endive leaves, assemble on a platter, reserving the larger leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of beet mixture. Garnish with fresh thyme.
