Endive leaves with beets goat cheese and mint

Appetizer

Beet Goat Cheese Mint Endive

Endive spears filled with roasted beets, goat cheese, pistachios, orange, and mint.

Ingredients

  • 3 heads endive
  • 2 cooked beets, diced small
  • 4 ounces goat cheese
  • 1/4 cup chopped pistachios
  • 1/3 cup chopped fresh mint
  • 1 orange, zested and juiced
  • Olive oil, salt, and pepper

Method

  1. Separate endive leaves and choose the sturdy inner spears.
  2. Toss beets with mint, orange zest, orange juice, olive oil, salt, and pepper.
  3. Spoon beets into endive leaves.
  4. Crumble goat cheese over the top.
  5. Finish with pistachios.

Fresh Mint Tip

Mint keeps earthy beets from tasting heavy, especially with orange and goat cheese.