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Endive Spears with Beets and Blue Cheese

EndiveSpearsBeetsBlueCheeseBig

Meal details

This impressive-looking canapé requires no cooking, is easy-to-assemble and is full of refreshingly crisp flavour and texture.
Course
Prep-time
Cooking Time
Yields
Appetizer
20 min
8 Servings
Ingredients
Metric
Imperial
1. 4 – 6 white and-or red endives
2. Raw beets grated or julienned
250 mL
1 cup
3. Canola oil
15 mL
1 tbsp
4. White wine vinegar
10 mL
2 tsp
5. Salt and freshly ground pepper to taste
6. Small red radishes sliced
125 mL
1/2 cup
7. Canadian Blue cheese crumbled
60 g
2 oz
8. Fresh tarragon or fresh chives chopped
15 mL
1 tbsp

Preparation

Note: Cut off the stem end of the endives and separate the leaves. In a bowl, mix beets with oil and vinegar. Season with salt and pepper. Fill endive leaves with beet salad and place on a serving platter. Garnish with radishes, Blue cheese and fresh tarragon.

 
Tips: Cheese alternatives: Canadian Feta, Sharp Cheddar.

Nutritional Information Per Serving

Energy:
Protein:
Carbohydrates:
Fat:
Fibre:
Sodium
56 Calories
2 g
3 g
4 g
1.5 g
137 mg