One of the things I still miss about Illinois is the CSA I was apart of. I know, it seems crazy for me to say that as I'm now smack dab in the middle of land that can grow pretty much anything but the CSA was something pretty special. It was the ability to connect with my food through actually picking everything, every week and being able to chat with the person who was passionate enough to start the farm.
Fast forward a year and a half and I'm standing on a farm learning about hops and endives from two people who clearly wear their passion for the product they grow on their sleeve. I wasn't actually slated to write a post about this experience (I was just invited to a nice dinner) but after hearing from two men who clearly love and care about what they do, I wanted to share.
If you're ever in the Sacramento area, be sure to pick up a Ruhstaller beer (both Mike and I really enjoyed each one we tried and he's not even a beer drinker) and the endives, well, I'm hoping this recipe will get you interested (because seriously, how beautiful!) Endives (not n-dive, but on-deev) are actually round two of growing chicory root, that form only after the root has been pulled and replanted in a dark, moist area. If you haven't tried endives before, I recommend starting out with something like this recipe (and then, once you realize how great they are, moving onto a recipe such as these grilled endives with lentils.)Print
Endives with Roasted Beet and Avocado
- Yield: 4-6 1x
- 1-2 small red or chioggia beets
- 1 teaspoon olive oil
- 1 just-ripe avocado
- ½ ounce feta or goat cheese
- 1 tablespoons olive oil
- 2 teaspoons lemon juice
- 1 teaspoon honey
- ⅛ teaspoon sea salt
- 2-3 Endives
- Parsley, minced
- Preheat oven to 400˚. Wash and toss beets with olive oil. Place in a roasting pan, cover with foil, and bake until beets are tender, 45-55 minutes (depending on size). Test by inserting a knife- if it's easy, they are done. Remove from oven and let cool.
- Once beets have cooled, peel off skin and cut beets into ¼" cubes. Set aside.
- Remove avocado from skin and cut into ¼" cubes. Place avocado in a bowl and combine with feta cheese. In a small bowl, whisk together olive oil, lemon juice, honey, and salt. Pour over avocado.
- Take endives and cut off bottom stem. Carefully peel leaves off and place on a serving tray. Scoop 3-4 beet cubes and follow with a spoonful of avocado. Serve immediately.
[disclosure: I was not compensated for this post beyond dinner and had no requirements to share. I just had a lovely time and enjoy endives + beer, so I wanted to fill you in.]
Sam @ PancakeWarriors says
I never would have thought to put beets and avocado together. Yum! Love how simply dressed these ingredients are - what a great way to let the ongredients shine through! The pictures are amazing, thanks for sharing.
Loved the photographs! The food looks delicious!
Millie | Add A Little says
What a perfect appetiser! looks so delicious and the colours are beautiful Erin!
Caitlin | Our Natural Heritage says
Your photos are gorgeous !!! And thank you for telling us the correct way to pronounce endive, I've been saying it wrong the whole time !
genevieve @ gratitude & greens says
Gorgeous photos! Such a simple but delicious sounding dish.
Just look at the huge roots on those heads of endive! NICE. 🙂 This sounds like such an easy and delicious party appetizer! And, lucky me, I have some random roasted beets in the refrigerator as we speak.
Katie @ Whole Nourishment says
Looks like the perfect farm dinner. Even though I'm near very fertile land too, I also miss CSAs so I know what you mean. Endive salads like this are one of my favorites for entertaining. Can't wait for beets to come in season so I can make this version!
How incredible is this series of shots? It tells such a story.. and one I'm a little irritated I wasn't apart of! 🙂 What a lovely way to use perfect summer produce and an excellent dish for summer entertaining! Get it while it lasts!
Amy @ Parsley In My Teeth says
I'm a big fan of endive, but had never seen one pulled out of the ground like this. Thanks for sharing these beautiful pictures of what looks like an amazing, intimate dinner party!
Karen - 2Teaspoons says
This event sounds amazing and I love your photos! It makes me want to plan a trip to Sacramento just to visit their farm. I've never tried endives before (and didn't know they were pronounced on-deev), but I'm totally going to remedy that. They look so delicate and delicious...and I know I love avocados and roasted beets already!
Ali | Gimme Some Oven says
Absolutely beautiful photos! I had no idea that's what endives looked like fresh out of the ground. The pairing with beets and avocados sounds (and looks) wonderful.
Thomas Dimmer says
Hi thanks for your lovely recipes.
As a professional Chef for over 20 years and having worked in the UK, France, Austria and the USA I can tell you that the French pronunciation is Ondeeve and the British English pronunciation is Ndive. However there are many words we have stolen from the French for their culinary terms and food types such as courgette but of course in the USA you say Zucchini that always baffles me and Egg Plant for Aubergine?
Right thats enough of food pronunciation Im off to enjoy this lovely simple dish for "Breakfast" I may add!! 🙂
Ellie | fit for the soul says
Wow Ella, the photography and super simple endive recipe is just gorgeous! I've been missing eating super simple foods lately, and you just reminded me how great simple can be.