Beet & Lettuce Cups Two Ways

This recipe is often made with Belgian Endive but it’s equally good with small whole lettuce leaves.  There are two different options, both using the same primary ingredients.

Cut the tops off 1 bunch of beets and reserve them for another use.  Scrub the beets, then wrap them in foil and roast in the oven at 350 until tender.  Allow to cool, then cut into a small dice.

Separate the leaves of 1 or 2 baby heads of lettuce.  Wash them carefully, then spin dry and refrigerate for 10 minutes.

Wash 2-4 Carrots.  Quarter them lengthwise, then chop into small pieces.  You want about the same volume of carrots as you have of beets.

Option 1: California-Style

Toast 1/2 C. walnuts in a skillet.  Season with salt and pepper.  Chop roughly.

Crumble 3 oz. gorgonzola cheese.

Toss the beets and carrots together with 1 T. olive oil.  Season with salt and pepper.

Fill individual lettuce leaves with 2 t. of vegetables topped with a sprinkle of walnuts and cheese.

Option 2:  Thai Style

Chop 1/2 C. roasted peanuts.

Slice 1 key lime thinly, then cut into tiny cubes.

Toast 1/4 C. grated coconut.  Peel fresh ginger and thinly slice it to make 2 T.

Toss the vegetables with the ginger and coconut.  Season with fish sauce. Spoon 2 t. onto each lettuce leaf and top with chopped peanuts and lime.

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