Endives with Vegetable Vinaigrettes

I love the idea of fruit- or vegetable-based dressings—adding a flavor beyond the typical oil-vinegar vinaigrette. We experimented with all kinds of add-ins (celery, apple, sweet potato, and more), but these two were the winners.

---

SERVES 4

4 endives, trimmed and separated into leaves

BEET VINAIGRETTE

---

3 tablespoons extra-virgin olive oil

⅓ cup beet juice, boiled for 2 minutes and cooled

1 teaspoon sherry vinegar

½ teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

⅛ teaspoon rose water (optional)

CARROT VINAIGRETTE

---

3 tablespoons extra-virgin olive oil

¼ cup pure carrot juice

½ teaspoon sherry vinegar

½ teaspoon honey

2 pinches ground cumin

Kosher salt and freshly ground black pepper

Whisk the vinaigrette ingredients together and spoon over endive leaves.