Beet and Carrot Boats

Beet and Carrot Boats

1 medium carrot

1 medium beet

4 heads Belgian endive

3 tbsp mayonnaise

Scrub the carrot, then grate it finely, using either a box grater or a Microplane. Set aside in a small bowl.

Wash your utensils and then peel and grate the beet. (These steps can be done ahead of time; if so, cover

the beets and carrots and tore in the refrigerator.) Slice off the bottom quarter-inch of each Belgian endive head

to free one or two leaves. Gently remove them and set them aside. Slice off the next quarter-inch to free the next

leaves, then repeat to free some more. When you're done, spread out all the leaves and choose a dozen or more

of the nicest ones of a uniform size. (Save the rest, along with the unsliced hearts of the heads, to add crispness

to tossed salads.) Spread a thin layer of mayonnaise inside each leaf, then load half the boats with carrots and

half with beets. Arrange on a plate or platter and serve chilled or at room temperature.