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Endive Boats with Fresh Ricotta and Baked Beets
FOOD AND STYLE11Ingredients
60Minutes
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Ingredients
US|METRIC
24 SERVINGS
- 1 Tbsp. aged balsamic vinegar
- 3 Tbsp. extra virgin olive oil
- 1/4 cup chopped fresh chives (finely)
- 1/4 tsp. sea salt (or to taste)
- ground black pepper (freshly, to taste)
- 4 beetroots (medium baked red)
- 3 belgian endives (large, – trimmed and leaves pulled from core, about 24 large leaves)
- 12 oz. ricotta cheese (fresh)
- sea salt (to taste)
- ground black pepper (freshly, to taste)
- chive (tips as garnish, optional)
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