How to make roasted beets and avocado endive with the Healthy Harlequin (15 sec)
Channel: The Healthy Harlequin
Date: 2015-02-14

Ingredients
Beets, 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

Directions:
1. 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. 2. Remove from oven and let cool.
3. Once beets have cooled, peel off skin and cut beets into ¼" cubes. Set aside.
4. 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.
5. 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.

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Healthy Harlequin: Superhero. Cook. Fitness Nerd. And an overall slayer of Bad Health. Her mission? To VANQUISH all the forces of Bad Health once and for all (and have fun with food and get moving-and-grooving again).

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