Roasted Beet Bruschetta on Endive with Caramelized Walnuts

Beet bruschetta
Reed Davis

Ingredients

For the beets:

  • 6 small- to medium-sized beets

For the walnuts:

  • 1 cup walnut halves
  • ¼ cup sugar
  • 1 tablespoon salt
  • 4 teaspoons extra-virgin olive oil
  • Pinch of cayenne

For the endive:

  • 5-6 whole endives
  • ½ lemon
  • 8 ounces Cashel Blue cheese, at room temperature, mashed
  • Fresh chives, finely chopped

A delicious appetizer that is wonderful to serve in the winter, and looks beautiful when passed on round trays. 

Each component of the dish can be made in advance, so that all you need to do on the day of your party is to layer the ingredients on the endive spears. — Allison Beck

Directions

For the beets:

Heat oven to 450 degrees. Wrap each beet separately in foil and roast in oven until easily pierced with fork, about 50 minutes. Remove from oven and cool. Peel and chop beets into small dice.

For the walnuts:

In a skillet over medium heat, combine all ingredients. Cook, stirring occasionally, until sugar coats nuts and caramelizes, about 4-5 minutes. Remove from heat. Transfer walnuts to a nonstick surface to cool. Once cool, roughly chop walnuts and set aside.

For the endive:

Trim and separate endive leaves. Rub cut ends with lemon to prevent discoloration. Spoon a small amount of cheese onto the cut end of each endive leaf. Top cheese with small portion of beets. Garnish with walnuts and chives and serve immediately.

Nutrition

Calories per serving:

176 calories

Dietary restrictions:

Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

9%

Servings:

12
  • Fat 160g 247%
  • Carbs 116g 39%
  • Saturated 52g 261%
  • Fiber 24g 95%
  • Sugars 79g
  • Monounsaturated 41g
  • Polyunsaturated 59g
  • Protein 74g 149%
  • Cholesterol 170mg 57%
  • Sodium 8,135mg 339%
  • Calcium 1,428mg 143%
  • Magnesium 338mg 85%
  • Potassium 2,678mg 77%
  • Iron 8mg 42%
  • Zinc 11mg 75%
  • Phosphorus 1,478mg 211%
  • Vitamin A 469µg 52%
  • Vitamin C 36mg 60%
  • Thiamin (B1) 1mg 49%
  • Riboflavin (B2) 1mg 74%
  • Niacin (B3) 5mg 26%
  • Vitamin B6 1mg 68%
  • Folic Acid (B9) 548µg 137%
  • Vitamin B12 3µg 46%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 21%
  • Vitamin K 20µg 26%
Have a question about nutritional data? Let us know.
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