2 medium beets
¼ cup (60 ml) blue cheese
¼ cup (60 ml) walnuts
1 tbsp (15 ml) honey
1 tbsp (15 ml) extra-virgin olive oil
salt and pepper, to taste
- Preheat oven to 375 F (190 C). Wrap beets in foil and bake for 40 minutes, or until fork-tender. Gently peel away skin and cut into ¼-in (0.5 cm) squares. Cut off base of endives, peel each leaf and place on a serving platter. Fill endive boats with beets, blue cheese and walnuts.
- In a small mixing bowl, combine honey and olive oil, season to taste. Drizzle over endive and serve.