endive bites

Inspired by the flavors in a classic beet and goat cheese salad, this colorful endive appetizer is elegant, tasty, and easy to throw together. While the endive leaves will crisper if the bites are assembled just before serving, the components can all be prepped at least a day or two ahead! See make-ahead tips for more instructions. Tips for Success: For maximum ease this recipe utilizes one (8-9 ounce) package of store-bought, vacuum packed cooked beets. I recommend Love Beets or Trader Joe&#039;s brand. You can find them in the refrigerated section of the produce department at most grocery stores. If you prefer to cook beets from scratch, here&#039;s a simple tutorial! Depending on the size of your endive spears, this recipe will prepare roughly 25-30 endive bites, which serve 8 to 10 people (3-4 pieces/serving). Since the inner leaves of endive spears are small, it is best to err on the side of getting more endive than you might need. Leftovers can be added to your favorite salad mixture!

Beet and Goat Cheese Endive Bites

red wine vinegar

extra virgin olive oil

salt + black pepper

(225 grams) cooked beets (cut into ¼-inch dice)

dill

(30 grams) toasted walnuts

fresh dill (for garnishing)

flaky salt,

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.

Prepare the Beet Salad:

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

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.

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.

Assemble Endive Bites:

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The most viewed endive bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Beet and Goat Cheese Endive Bites

The most viewed endive bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine