Seed Oil Free Gluten Free Beet and Feta Endive Boats
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Learn more →Ingredients
4 servings
For the beets
- 3 medium beets (about 1 lb), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the vinaigrette
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp honey
- ¼ tsp dijon mustard
- ¼ tsp salt
- ⅛ tsp black pepper
For assembly
- 2 heads belgian endive (about 10–12 leaves total)
- 3 oz feta cheese, crumbled
- ¼ cup walnuts, roughly chopped
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a sheet of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil tightly around the beets to form a sealed packet and set it on the baking sheet.
- 2
Roast the beets until a paring knife slides through the center of the largest beet with no resistance, 40–50 minutes. Open the foil packet carefully and let the beets cool for 15 minutes, until cool enough to handle.
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