Endive Cups with Yogurt-Beet Relish and Smoked Salmon
Makes about 25 cups
Nutrition per cup– calories: 24, fat: 1g (saturated: 1g), carbohydrates: 1g, protein: 2g, fiber: 0g, sugar: 1g, sodium: 120mg
2-3 medium cooked beets, coarsely grated on a box grater - you should have ¾ cup grated beets)
½ cup plain Greek yogurt
1 tablespoon minced shallots
1 garlic clove, minced
1 tablespoon chopped dill, plus extra sprigs for garnish
Zest of 1 lemon and 1 teaspoon lemon juice
2 ounces smoked salmon, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
3 large Endives, root ends sliced off leaves separated (you will need about 25 leaves)
Combine grated beets with yogurt, shallots, garlic, chopped dill, lemon zest, lemon juice. Season to taste with salt and pepper.
Arrange the endive spears on a circular platter, pointed tips facing out. Spoon the beet-yogurt mixture a scant tablespoon into each spear. Top with a strip of salmon and a sprig of dill. Serve.
Try our other Assorted Endive Cups:
