The sweetness of the beets are a terrific foil for the bitterness of the endive. Adapted from a recipe in Saveur. This recipe is easily doubled.
| 2 med | beets scrubbed |
| 2 T | olive oil |
| kosher salt and freshly ground black pepper, to taste | |
| 2 T | balsamic vinegar |
| zest of 1 orange | |
| endive leaves, Greek yogurt and cilantro leaves, for serving |
Heat oven to 400°F. Place beets, olive oil, salt, and pepper in a 8-inch square baking dish and cover with foil; roast until tender, 1-1½ hours. (Or, use your preferred method to roast beets.) When cool enough to handle, peel and roughly chop. Transfer to a food processor; pulse until finely chopped, but not pureed. Place in a bowl and stir in vinegar, half the orange zest. Season to taste. Serve on endive leaves with a dollop of yogurt, cilantro leaves and remaining zest.