alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Pickled Beet Endive Boats

    Share

    Pickled Beet Endive Boats

    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.

    Advertisement

    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

    Place beets in heatproof container. In small saucepan, bring vinegar, 1/2 cup (125 mL) water, sugar, and salt to a simmer. Once sugar and salt have dissolved, pour mixture over beets and let sit for at least 1 hour.

    In bowl, stir together goat cheese, apple, thyme, shallot, lemon juice, and pepper.

    Arrange endive leaves on serving platter and place some of the pickled beet on the paler end of each leaf. Top beets with goat cheese mixture and sprinkle walnuts over filling.

    Serves 8 to 10.

    Each serving contains: 86 calories; 3 g protein; 5 g total fat (2 g sat. fat, 0 g trans fat); 8 g total carbohydrates (6 g sugars, 2 g fibre); 192 mg sodium

    source: "Pickup Artists", alive #386, December 2014

    Advertisement

    Pickled Beet Endive Boats

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.