Beet Caviar with Endive and Goat Cheese

Beet Caviar with Endive and Goat Cheese

6 beets, tops removed
1 small spring onion, finely diced
sea salt and freshly ground black pepper
2 tablespoons chopped parsley or chervil
2 Belgian endives
4 ounces goat cheese
olive oil


  1. Leaving an inch of the stem on the beet, steam them until they are tender-firm when pierced with a knife, about 25-45 minutes, depending on their size.  Cool then slip off the skins. Cut them into chunks then pulse 6-8 times in a food processor until finely chopped, taking care not to turn the beets into mush (chop each beet separately).  Alternatively, dice them by hand.
  2. While the beets are cooking, toss the onion in the vinegar with ¼ teaspoon salt and set aside. Toss the beets with1/3 of the onion and vinegar. Taste for salt and season with pepper. Toss again with the parsley and chill.
  3. Slice the endive crosswise into rounds and separate the pieces. Arrange mounds of the beets, a mound of endive, and a smaller one of goat cheese on each plate. Drizzle a little olive oil over the endive and cheese. Add pepper and serve.  Toss everything together into a pile of confetti  before eating.

Serves 4

By | 2014-05-05T14:17:28+00:00 May 5th, 2014|Recipes|Comments Off on Beet Caviar with Endive and Goat Cheese