Endive Boats with Fresh Ricotta and Roasted Beets Recipe
Ingredients
- 4 medium-sized red beets, trimmed
- 1 tablespoon aged balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chives, chopped finely
- 1/4 teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 large Belgian endives, trimmed and leaves pulled from core (about 24 large leaves)
- 12 ounces fresh ricotta cheese
- Chives, for garnish
Instructions
Endive Boats with Fresh Ricotta and Roasted Beets Recipe serves 4 original recipe by The Daily Meal.
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