Best 2 Endive Cups With Beet Persimmon And Marinated Feta Recipes

Endive cups with beet persimmon and marinated feta are a stunning and delicious appetizer that is perfect for any occasion. The endive cups provide a crisp and slightly bitter base for the sweet and earthy beets, persimmons, and creamy feta. The marinated feta adds a tangy and flavorful touch that brings all the elements together. This dish is also incredibly easy to make, and can be prepared in advance, making it a great option for busy hosts.

Here are our top 2 tried and tested recipes!

ENDIVE CUPS WITH BEET, PERSIMMON AND MARINATED FETA

Endive Cups with Beet, Persimmon and Marinated Feta image

This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and the jewel tones of the beet and persimmon make for a beautiful bite.

Provided by Lauryn Tyrell

Categories Appetizer Christmas Feta Beet Persimmon Endive Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 30 to 40 hors d'oeuvres

Number Of Ingredients 10

Ingredients

1 cup crumbled marinated feta or goat cheese (see Cooks' Note)
2 medium golden or red beets
3 ripe Fuyu persimmons
2 tablespoons Meyer lemon juice (or 1 1/2 tablespoons regular lemon juice)
1 teaspoon Meyer lemon zest (or regular lemon zest)
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Pinch sugar, optional
8 heads Belgian endive
Torn fresh mint, for garnish

Steps:

Let cheese sit at room temperature while you prepare the rest of the ingredients.
In a small saucepan, boil beets in salted water until fork-tender, 20 to 25 minutes. Do not overcook; they should still have a bit of firmness to them. Let beets cool, and then slip off the skins with your fingers. Cut the beets into 1/2-inch cubes and place in a medium bowl.
Cut the tops and bottoms off the persimmons, then run a knife between the peel and the flesh to cut off the peel. Cut flesh into 1/2-inch cubes and add to the bowl with the beets. Add Meyer lemon juice, zest, oil, salt and pepper; toss to combine. Let beet mixture stand 15 minutes to let flavors meld. Taste and adjust the seasoning, keeping in mind the cheese will add some salt to your dish. Depending on the sweetness of your lemon, you may want to add a pinch of sugar.
Meanwhile, cut the bottom ends off endive heads to separate the leaves. With a sharp knife, cut a tiny bit off the curved underside of each leaf so that the endive cup lies flat.
To serve, place a heaping teaspoon of cheese in each leaf, then spoon a bit of beet-persimmon salad over it. Garnish with torn mint and serve.
DO AHEAD: The beets can be cooked up to 3 days in advance and refrigerated.

ROASTED BEETS WITH FETA

Roasted Beets with Feta image

This colorful and elegant side dish is so easy to make. I love making this with beets and shallots straight from our local farmers' market. Green onions or chives may be substituted for the shallot if you prefer.

Provided by Shandeen Gemanis

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 8

Ingredients

4 beets, trimmed, leaving 1 inch of stems attached
¼ cup minced shallot
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Wrap each beet individually in aluminum foil, and place onto a baking sheet.
Bake beets in preheated oven until easily pierced with a fork, 45 minutes to 1 hour. Once done, remove from oven, and allow to cool until you can handle them. Peel beets, and cut into 1/4 inch slices.
While the beets are roasting, whisk together shallot, parsley, olive oil, balsamic vinegar, and red wine vinegar in a bowl until blended; season to taste with salt and pepper, and set aside.
To assemble the dish, place the warm, sliced beets onto a serving dish, pour vinaigrette over the beets, and sprinkle with feta cheese before serving.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 11.1 g, Cholesterol 14 mg, Fat 10.3 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 3.3 g, Sodium 243 mg, Sugar 7.1 g

Tips:

Choose the right endive: Look for endives that are firm and have tightly packed leaves. Avoid any that are wilted or have brown spots.
Prepare the endive cups: Cut off the root end of the endive and remove any wilted outer leaves. Rinse the endives well and pat them dry.
Marinate the feta cheese: Combine the feta cheese, olive oil, lemon zest, and oregano in a small bowl. Let the feta marinate for at least 30 minutes, or up to overnight.
Roast the beets: Preheat the oven to 400°F (200°C). Trim the beets and cut them into 1-inch cubes. Place the beets on a baking sheet and drizzle them with olive oil. Roast the beets for 20-25 minutes, or until they are tender.
Prepare the persimmon: Peel the persimmon and cut it into thin slices.
Assemble the endive cups: Place an endive cup on a plate. Top with a spoonful of marinated feta cheese, a few slices of roasted beet, and a few slices of persimmon.

Conclusion:

These endive cups are a delicious and healthy appetizer or light meal. They are perfect for a party or potluck dinner. The combination of sweet and savory flavors is sure to please everyone.