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Roasted Beet Bruschetta on Endive with Caramelized Walnuts Recipe
Apr 08, 2011 @ 1:46 AM
Posted by
Daily Value: 9%
Servings: 12
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 182Daily Value: 9%
Servings: 12
Low-Carb
Vegetarian, Gluten-Free, Wheat-Free
| Fat | 14g | 21% |
| Saturated | 4g | 22% |
| Carbs | 11g | 4% |
| Fiber | 2g | 9% |
| Sugars | 7g | 0% |
| Protein | 6g | 13% |
| Cholesterol | 14mg | 5% |
| Sodium | 791mg | 33% |
| Calcium | 121mg | 12% |
| Magnesium | 31mg | 8% |
| Potassium | 257mg | 7% |
| Iron | 1mg | 4% |
| Zinc | 1mg | 7% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 4mg | 6% |
| Thiamin (B1) | 0mg | 4% |
| Riboflavin (B2) | 0mg | 6% |
| Niacin (B3) | 0mg | 2% |
| Vitamin B6 | 0mg | 6% |
| Folic Acid (B9) | 55µg | 14% |
| Vitamin B12 | 0µg | 4% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 2% |
| Vitamin K | 2µg | 3% |
| Fatty acids, total monounsaturated | 3g | 0% |
| Fatty acids, total polyunsaturated | 5g | 0% |
Have a question about the nutrition data? Let us know.
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Reed Davis
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
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
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.
Recipe Details
Makes about 48 pieces
Servings: 12
