Salad - Beets and Curly Endive |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A lovely little course, carefully prepared and served following Roast Rack of Venison. Recipe extracted from Winter, 1988, Epicure supplement of Toronto Life Magazine. Ingredients:
1/2 lb fresh beet |
1 bunch curly endive lettuce, washed |
1/2 cup 35% cream |
3 tablespoons balsamic vinegar |
salt |
black pepper, freshly ground |
Directions:
1. Cover beets in enough water to boil.
2. Cook until easily pierced with a knife.
3. Strain cooking liquid through a cloth.
4. Return it to a pan and cook over high heat, reducing to 2 Tbsp liquid.
5. Peel beets under cold running water; slice.
6. Arrange endive on plates.
7. Add beets, cream and balsamic vinegar to reduced cooking liquid.
8. Bring to a boil and season to taste.
9. Place on endive, add a little liquid, and serve.
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