Beet and Apple Endive Boats |
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
- 4 beets
- 2 endive
- 1 apple, cored and chopped
- ⅓ cup walnuts
- ¼ cup creamy herb goat cheese
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Boil the beets for 45 minutes until tender when pierced, then drain and let cool.
- Once cooled, rinse and peel them over a sink with your hands.
- Chop the beets into bite-sized pieces and add to a mixing bowl.
- Add the chopped apples and walnuts to the mixing bowl.
- In a separate bowl, mix together the olive oil, vinegar and honey.
- Drizzle over the filling and toss until well coated.
- Spread the goat cheese on each endive leaf, then top with filling.
Makes 16 boats
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/beet-and-apple-endive-boats/
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