Pickled Beet Endive Boats - alive magazine
Appetizers should look as good as they taste. This one fits the bill. Elegant endive leaves provide a sturdy base for this inspiring tangy filling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Airtight container
- Saucepan
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 2 medium-sized beets, peeled and shredded
- 1/2 cup (125 mL) rice vinegar
- 2 Tbsp (30 mL) organic sugar
- 1/2 tsp (2 mL) salt
- 4 oz (112 g) soft goat cheese
- 1 small apple, finely diced
- 2 tsp (10 mL) fresh thyme
- 1 shallot, finely chopped
- Juice of 1/2 lemon
- 1/2 tsp (2 mL) black pepper
- 4 heads Belgian endive, leaves separated
- 1/4 cup (60 mL) finely chopped walnuts
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