Crunchy, tangy vegetables on spears of endive make light hors d'oeuvres.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

86 Ratings
  • 5 star values: 10
  • 4 star values: 15
  • 3 star values: 35
  • 2 star values: 23
  • 1 star values: 3
Rating: 4 stars
Made this for a summer party and it was a big hit! They were gone within minutes! Definitely something new and different that has a stunning presentation.