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
- 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.
- 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.
- 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.