Endive Boats with Fresh Ricotta and Roasted Beets Recipe

Endive Boats with Fresh Ricotta and Roasted Beets Recipe
Staff Writer
Endive Boats

Viviane Bauquet Farre

Endive Boats

Serving light hors d’oeuvres that won’t spoil your guests’ appetites before they sit down for dinner should always be a priority. These endive boats fit the bill. They’re as colorful as they are delicious — not to mention festive and light as a cloud! No wonder these cheerful boats have become a fixture at my fall and winter dinner parties.

Go the extra mile and make these scrumptious hors d’oeuvres with homemade ricotta and I bet your guests will be asking for seconds.

4
Servings
254
Calories Per Serving
Deliver Ingredients

Notes

*Note: The beets can be prepared up to 3 days ahead. Place in an airtight container and refrigerate until ready to use.

**Note: The boats can be assembled up to 30 minutes ahead and kept at room temperature. Do not prepare too far ahead of time as the endives will wilt.

Ingredients

  • medium-sized red beets, trimmed
  • 1  tablespoon  aged balsamic vinegar
  • 3  tablespoons  extra-virgin olive oil
  • 1/4  cup  chives, chopped finely
  • 1/4  teaspoon  sea salt, plus more to taste
  • Freshly ground black pepper, to taste
  • large Belgian endives, trimmed and leaves pulled from core (about 24 large leaves)
  • 12  ounces  fresh ricotta cheese
  • Chives, for garnish

Directions

Preheat the oven to 450 degrees.

Place the beets in a small roasting pan.* Fill the pan with ½-inch of water. Cover tightly with foil and bake for 60-70 minutes, until the beets are tender. Transfer to a bowl and set aside to cool to room temperature.

In a small bowl, whisk together the vinegar, olive oil, chives, salt, and pepper until well blended. Set aside. Peel the beets by slipping the skins off with the back of a knife. Cut the beets into 1/8-inch cubes. Add the dressing, toss well, and let stand at room temperature for 15-30 minutes.

Just before serving, place a spoonful of the ricotta in the bottom half of each endive leaf.** Top with the beet cubes. Garnish with a chive tip and serve.

Nutritional Facts

Total Fat
19g
27%
Sugar
7g
8%
Saturated Fat
6g
25%
Cholesterol
32mg
11%
Carbohydrate, by difference
10g
8%
Protein
11g
24%
Vitamin A, RAE
167µg
24%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
470mg
47%
Choline, total
36mg
8%
Folate, total
1µg
0%
Magnesium, Mg
24mg
8%
Pantothenic acid
1mg
20%
Phosphorus, P
785mg
100%
Selenium, Se
13µg
24%
Sodium, Na
929mg
62%
Water
67g
2%
Zinc, Zn
2mg
25%

Endive Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Endive Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.