Endive Boats Topped with Beets and Goat Cheese -

Endives act as a beautiful vessel for holding different appetizers. This one is stunning because of the color combinations as well the sweetness from the beets pairs beautifully with the bitterness of the endives.

Add Favorite
  • Rating:   5
  • Prep.:  20 min


  • 1 Endive, leaves separated and washed
  • 1 Large Beet
  • ½ Cup Toasted Walnuts, Roughly Chopped
  • ½ Cup Soft Goat Cheese, Crumbled
  • 1/4 Cup Olive oil
  • Salt and Pepper, to taste


  1. To roast the beet: Wrap the beet in aluminum foil and bake at 400 for about 1 hour. Remove from oven and allow to cool. Once the beet has cooled completely remove the skin and dice into about ¼ inch pieces.
  2. To assemble: arrange endive leaves on a large platter side by side. Place a scoop of the beet mixture on the end of each endive and top with a few pieces of walnuts and some crumbled goat cheese. Sprinkle with salt and pepper and a drizzle of olive oil.


Get Organized