Greek Beet and Feta Salad

3 beets, trimmed and scrubbed, and cooked through (reserve cooking liquid)

For dressing:
1 1/2 cups beet cooking liquid
1/3 cup brown sugar
3 allspice berries
salt
2-4 tablespoons balsamic vinegar
1/2 pound feta, crumbled
2 Belgian endives, leaves separated
4-6 tablespoons olive oil
ground pepper


Bring the beet liquid to a boil in a small saucepan. Add the sugar, allspice berries, and salt. Reduce heat and simmer uncovered, until reduced by half. Taste and adjust seasoning with the vinegar. Simmer another 5 minutes or so, until mixture is syrupy.

While dressing is simmering, peel beets and cut into 1/4 inch dice. Combine with the feta, tossing gently. Place 2 heaping tablespoons of mixture in endive leaves, drizzle with olive oil, then drizzle with syrup. Season with pepper.
from Meze.