Roasted Beet Bruschetta on Endive with Caramelized Walnuts

Beet bruschetta

Reed Davis


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


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.


Calories per serving:

176 calories

Dietary restrictions:

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

Daily value:



  • Fat 13g 21%
  • Carbs 10g 3%
  • Saturated 4g 22%
  • Fiber 2g 8%
  • Sugars 7g
  • Monounsaturated 3g
  • Polyunsaturated 5g
  • Protein 6g 12%
  • Cholesterol 14mg 5%
  • Sodium 678mg 28%
  • Calcium 119mg 12%
  • Magnesium 28mg 7%
  • Potassium 223mg 6%
  • Iron 1mg 3%
  • Zinc 1mg 6%
  • Phosphorus 123mg 18%
  • Vitamin A 39µg 4%
  • Vitamin C 3mg 5%
  • Thiamin (B1) 0mg 4%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 0mg 6%
  • Folic Acid (B9) 46µg 11%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 2µg 2%
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