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:

127 calories

Dietary restrictions:

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

Daily value:

6%

Servings:

12
  • Fat 102g 158%
  • Carbs 104g 35%
  • Saturated 47g 234%
  • Fiber 18g 71%
  • Sugars 76g
  • Protein 61g 122%
  • Cholesterol 170mg 57%
  • Sodium 7,677mg 320%
  • Calcium 1,340mg 134%
  • Magnesium 198mg 49%
  • Potassium 2,285mg 65%
  • Iron 5mg 28%
  • Zinc 8mg 56%
  • Phosphorus 1,170mg 167%
  • Vitamin A 2,024IU 40%
  • Vitamin C 35mg 58%
  • Thiamin (B1) 0mg 29%
  • Riboflavin (B2) 1mg 66%
  • Niacin (B3) 4mg 21%
  • Vitamin B6 1mg 44%
  • Folic Acid (B9) 461µg 115%
  • Vitamin B12 3µg 46%
  • Vitamin D 1µg 0%
  • Vitamin E 4mg 18%
  • Vitamin K 18µg 22%
  • Fatty acids, total monounsaturated 33g
  • Fatty acids, total polyunsaturated 17g
See detailed nutritional info Have a question about nutritional data? Let us know.

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