Endive Spears with Beets and Blue Cheese
Our dietitians' favouriteThis impressive-looking canapé requires no cooking, is easy-to-assemble and is full of refreshingly crisp flavour and texture.
- Prep: 20 min
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
CONE QUEST CONTEST
Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.
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.
Learn more about
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 % |
| Phosphorus: | 4 % |
| Vitamin B12: | 4 % |
| Vitamin C: | 5 % |
