Endives with Roasted Beet and Avocado

Recipe GLPRc6c633cd96958d

Salad

60 min

Servings: 4

Oven

SNAP eligible

A vibrant, elegant side dish featuring tender roasted beets and creamy avocado scooped onto crisp endive leaves. The beets and avocado are tossed with a bright lemon-honey dressing and topped with crumbled feta cheese and fresh parsley for a balanced, colorful appetizer or side.

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Ingredients

1½ small red or chioggia beets

1 teaspoon olive oil

1 just-ripe avocado

½ ounce feta or goat cheese, crumbled

2 teaspoon lemon juice

1 teaspoon honey

2½ endives

fresh parsley, minced

salt, to taste

Directions

Preheat your oven to 400°F.
Wash the beets thoroughly under cold water to remove any dirt. Pat dry, then toss with 1 teaspoon olive oil and a pinch of salt.
Transfer the oiled beets to a roasting pan and cover tightly with foil. Roast in the preheated oven for 45-55 minutes, depending on size, until the beets are completely tender when pierced with a knife.
Remove the pan from the oven and allow the beets to cool until you can handle them comfortably. Once cooled, peel away the skin with your fingers or a small paring knife and cut the beets into ¼-inch cubes. Set aside.
Halve the avocado, remove the pit, and scoop the flesh into a cutting board. Cut into ¼-inch cubes, keeping them intact as much as possible.
In a small bowl, whisk together 1 teaspoon olive oil, 2 teaspoons lemon juice, 1 teaspoon honey, and a small pinch of salt until emulsified.
Place the avocado cubes in a mixing bowl and gently fold in the crumbled feta cheese. Drizzle the lemon-honey dressing over the mixture and toss gently to combine without breaking the avocado.
Trim the base of each endive and carefully peel away the individual leaves. Arrange the leaves on a serving platter.
Top each endive leaf with 3-4 roasted beet cubes, followed by a small spoonful of the dressed avocado and feta mixture. Garnish with minced fresh parsley and serve immediately.