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Prep
Difficulty
Easy
Time
Estimate
45 mins
Roast the beets for the salad first. Prepare the gazpacho and chill in the freezer. Wash and dry the purslane or another leafy green. Blend the corn sauce. Heat the grill. Prepare the endive. Toss the salad. Once everything is ready, quickly sear the endive and serve with a generous smear of the corn puree.
A friend was traveling through and stopped at the Boulder Farmers Market before heading to our home. She brought several beautiful items to share, but the newest one to me was the Purslane. Upon further research we discovered it was one of the many weeds that we aggressively picked and it was now (mostly) gone from our yard. Her little bundle became the inspiration for bringing beets & tomatoes together. If you don’t have purslane substitute arugula or baby spinach for this salad. For the sake of colors, we used a golden beet and red tomato. If you have yellow tomatoes and red beets, that would be fun as well. To make this a main dish add nuts or crumble in your favorite cheese.
A refreshing change of pace from salad, gazpacho is packed with vegetables and chilled in a broth of tomato juice. Chop up the veggies and herbs you have available this time of year. We recommend starting with a low-sodium tomato juice and then you can season it with a bit of salt and pepper just to your personal taste. Start with cold veggies and juice or pop it in the freezer for at least 15 minutes before serving. If you have time to make it ahead it’s flavors will develop and it can take its time chillin’ in the fridge.
A puree of corn is poured across tender grilled endive. Adding a bit of tangy sweetness to the slightly bitter, slightly sweet grilled endive.
