Beet and Goat Cheese 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'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'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!
Ingredients
Beet Salad:
- 1-2 teaspoons red wine vinegar
- 1 tablespoons extra virgin olive oil
- salt + freshly ground black pepper to taste
- 8 ounces (225g) cooked beets cut into ¼-inch dice
- 2 teaspoons finely chopped fresh dill
For Assembly:
- 3-4 medium-large heads of Belgian endive roughly 25 to 30 leaves
- 1 batch herbed goat cheese, room temperature or 4-ounce garlic and herb goat cheese log, room temperature (see notes)
- ¼ cup (30g) toasted walnuts or hazelnuts roughly chopped
- finely chopped fresh dill for garnishing
- flaky salt, such as Maldon
Instructions
Prepare the Beet Salad:
- 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.
Assemble Endive Bites:
- 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.
Make Ahead Instructions:
- Prepare the herbed goat cheese spread. While I prefer to serve it right away, you can prepare the goat cheese spread 2 to 3 days in advance. Store in a container with a tight-fitting lid. Let soften and come to room temperature before using.
- Make the beet salad mixture. The beet salad mixture only tastes better with additional marinating time. Prepare up to 3 to 4 days ahead and store in a covered container in the fridge.
- Toast the walnuts. I use whole walnuts and toast them in a dry skillet until golden and fragrant. Allow them to cool, then roughly chop and store in a container at room temperature for 3 to 4 days.
- Storing Fresh Endive: When placed in a plastic bag, endive spears can store well in the fridge for up to a week or longer. Do not separate the leaves until assembly, as they will wilt and oxidize. If they've lost their luster, separate the leaves, place in an ice bath for 5 to 10 minutes, and then spin very dry in a salad spinner before using.
Serving: 1serving, Calories: 39kcal, Carbohydrates: 1g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 7mg, Potassium: 40mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 4IU, Vitamin C: 0.5mg, Calcium: 4mg, Iron: 0.1mg