Endive Boats with Fresh Ricotta and Roasted Beets Recipe

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

Ready in
1 h, 40 m
4
Servings
287
Calories Per Serving
Deliver Ingredients
Makes
24 boats

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

  • 4 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
  • 3 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.

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.

Nutritional Facts

Total Fat
21g
33%
Sugar
6g
N/A
Saturated Fat
9g
43%
Cholesterol
43mg
14%
Protein
12g
23%
Carbs
14g
5%
Vitamin A
111µg
12%
Vitamin B12
0.3µg
4.8%
Vitamin B6
0.1mg
5.9%
Vitamin C
7mg
12%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
8%
Vitamin K
15µg
18%
Calcium
206mg
21%
Fiber
4g
16%
Folate (food)
121µg
N/A
Folate equivalent (total)
121µg
30%
Iron
1mg
7%
Magnesium
36mg
9%
Monounsaturated
11g
N/A
Niacin (B3)
0.5mg
2.3%
Phosphorus
184mg
26%
Polyunsaturated
1g
N/A
Potassium
483mg
14%
Riboflavin (B2)
0.2mg
12.8%
Sodium
255mg
11%
Zinc
1mg
9%