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.

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  • Rating:   5
  • Prep.:  20 min

Ingredients

  • 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

Preparation

  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.


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