Beet Tartare

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.