Salad - Beets and Curly Endive

1. 1

   Cover beets in enough water to boil.

2. 2

   Cook until easily pierced with a knife.

3. 3

   Strain cooking liquid through a cloth.

4. 4

   Return it to a pan and cook over high heat, reducing to 2 Tbsp liquid.

5. 5

   Peel beets under cold running water; slice.

6. 6

   Arrange endive on plates.

7. 7

   Add beets, cream and balsamic vinegar to reduced cooking liquid.

8. 8

   Bring to a boil and season to taste.

9. 9

   Place on endive, add a little liquid, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.