Food & Cooking Recipes Appetizers Endive Boats with Marinated Vegetables 3.1 (86) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 36 Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres. Ingredients 1 small fresh beet (about 3 ounces) 1 ¾ teaspoons salt 1 medium carrot, peeled ½ (about 8 ounces) bulb fennel, trimmed 1 tablespoon white-wine vinegar 2 teaspoons olive oil ⅛ teaspoon freshly ground black pepper 1 ¼ pounds (5 large heads) Belgian endive 2 tablespoons salmon roe (optional) 2 teaspoons chopped chervil leaves Directions Place beet and 1 1/2 teaspoons salt in a saucepan of water; bring to a boil. Reduce heat to medium; boil until beet is tender, about 30 minutes. Drain and peel beet; grate on large holes on a box grater, and place in a bowl. Grate carrot; add to beets. Cut fennel into very thin 1/2-inch-long slivers; add to beets and carrots. Whisk together vinegar, olive oil, pepper, and remaining 1/4 teaspoon salt. Toss with vegetables. Refrigerate for 1 hour. Trim endive, separating leaves. Reserve large leaves for another use. Fill lower half of small leaves with 1 1/2 teaspoons of vegetable mixture. Top with 1/8 teaspoon salmon roe, if using; garnish with chervil. Print