Endive Spears with Beets and Blue Cheese

This impressive-looking canapé requires no cooking, is easy-to-assemble and is full of refreshingly crisp flavour and texture.

  • Prep: 20 min
Yields 8 servings
endive spears with beets and blue cheese

Ingredients

  • 4 - 6 white and-or red endives
  • 1 cup (250 mL) raw beets grated or julienned
  • 1 tbsp (15 mL) canola oil
  • 2 tsp (10 mL) white wine vinegar
  • Salt and freshly ground pepper to taste
  • 1/2 cup (125 mL) small red radishes sliced
  • 2 oz (60 g) Canadian Blue cheese crumbled
  • 1 tbsp (15 mL) fresh tarragon or fresh chives chopped

Preparation

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.

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Nutrition

Nutritional Information

per serving
Energy: 56 Calories
Protein: 2 g
Carbohydrate: 3 g
Fat: 4 g
Fibre: 1.5 g
Sodium: 137 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 4 % / 49 mg
Folate: 17 %
Vitamin C: 5 %
Phosphorus: 4 %
Vitamin B12: 4 %