Step 1

Add 1 teaspoon red wine vinegar (start with one teaspoon and add more to taste, if needed) to a medium bowl. Slowly pour in the olive oil, whisking until emulsified. Season to taste with salt and freshly ground black pepper. Add the finely diced cooked beets and fresh dill. Taste, adding another pinch of salt if needed. Set aside or place in a covered container and refrigerate for 3 to 4 days.

Step 2

Gently pull the leaves off the heads of the Belgian endive. Discard any wilted or bruised outer leaves. Spoon roughly 1 teaspoon of the (room temperature) herbed goat cheese onto the the stem ends of the endive leaves. Transfer the stuffed endive leaves to a large serving platter

Step 3

Top each stuffed endive leaf with a small spoonful of beet salad mixture. Top with chopped toasted walnuts. Garnish with finely chopped fresh dill and a sprinkle of flaky salt, such as Maldon. Serve immediately.

Step 4

Make Ahead Tip: While the endive leaves will much crisper if assembled just before serving, the finished endive bites store surprisingly well and can made several hours ahead (or overnight, in a pinch!). Set on a platter, cover lightly with plastic wrap, and refrigerate. Let sit at room temperature for 15 minutes before serving.