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.
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
Pickled Beet Endive Boats
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
