Braised Beet + Endive Recipe

Prepare and roast (optional faster prep)

Preheat oven to 200°C (400°F). Trim beet greens leaving about 1–2 cm stem; scrub beets clean. Wrap each beet in foil with a drizzle (about 1 tsp each) of olive oil and a pinch of salt. Roast on a baking sheet until tender when pierced with a knife, about 45–60 minutes depending on size. Alternatively you can simmer whole beets in salted water until tender, 30–45 minutes. Remove and let cool slightly.

When cool enough to handle, slip skins off the beets using your fingers or a paring knife; the skins should come away easily. Cut beets into 1–1.5 cm (1/2 in) wedges or bite-sized cubes. Reserve any roasting juices.

In a large sauté pan or shallow Dutch oven, heat 2 tbs olive oil and 1 tbs butter over medium heat until the butter foams. Add the chopped shallot and cook until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Add the beet pieces to the pan and toss to coat in the fat. Pour in 120 ml dry white wine (or 120 ml vegetable stock) and deglaze the pan, scraping up any browned bits. Let the wine reduce by half, 2–3 minutes.

Add 240 ml warm vegetable or chicken stock, 1 tbs apple cider vinegar, thyme sprigs, 1 tsp sugar, 1 tsp salt, and 1 tsp freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low, cover partially, and braise until the beets are tender and the liquid is syrupy, about 20–25 minutes. Stir occasionally so beets cook evenly.

Remove thyme sprigs. If there is excess liquid, increase heat and reduce until saucy. Taste and adjust seasoning with salt, pepper, or a splash more vinegar for brightness. Keep warm while you braise the endive.

Trim the stem ends of the endive halves so they stay intact, and remove any bruised outer leaves. Pat dry.

In a medium skillet, heat 1 tbs butter with 1 tsp olive oil over medium heat until butter melts and foams. Place endive halves cut side down and sear without moving for 3–4 minutes, until edges begin to caramelize and take on golden color.

Flip the endive halves. Drizzle each with 1 tsp honey (or maple syrup) and 1 tsp lemon juice. Pour in 60 ml stock around the endives (not directly on top) to create steam. Season with 1/2 tsp salt and 1/2 tsp freshly ground pepper.

Cover the skillet and reduce heat to low. Braise gently until the endive is tender when pierced with a knife but still holds shape, about 8–10 minutes. If pan becomes dry, add a splash more stock.

Uncover, increase heat to medium-high, and brown cut sides for 1 minute if you want more caramelization. Transfer to a plate and keep warm.

If using, crumble goat cheese or feta over the warm braised beets and toss gently to distribute. Add toasted nuts and chopped parsley or chives.

Arrange a portion of braised beets on each plate alongside 1 whole braised endive (two halves). Spoon any remaining pan sauce from the beets over both. Drizzle with 1 tsp extra-virgin olive oil and finish with a pinch of flaky sea salt to taste.

Serve warm as a 5-point side/vegetarian entrée. Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days; reheat gently on the stove.