Beet and Oranges on Endive Leaves

1. 1

   Bake the beets until tender, cool and peel.

2. 2

   Cut them into 1/4-inch dice or very fine julienne.

3. 3

   Zest the orange and segment the pulp.

4. 4

   Cut the pulp into 1/4-inch dice.

5. 5

   Mix beets, zest and oranges together and season to taste with lemon juice and nut oil.

6. 6

   (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.)

7. 7

   To serve, cut of a small portion of the bottom of each endive so that the leaves separate without tearing.

8. 8

   Spoon a small amount of beets and oranges onto large part of endive leaves and garnish with walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.