Name: Creamy Beet Spread with Endive Leaves
Total time: PLACEHOLDER
Ingredients: 1 (15-ounce) can whole beets , drained and chopped fine; 1 cup crumbled blue cheese; 1/4 cup walnuts , toasted and chopped; 2 tablespoons chopped fresh basil or tarragon; 2 tablespoons balsamic vinegar; 3 tablespoons extra-virgin olive oil; 2 heads endive , cut in half lengthwise, leaves of each half separated

Why This Recipe Works

This Creamy Beet Spread with Endive Leaves recipe takes the flavors of a classic bistro salad and re-imagines it in appetizer form. We prefer to buy a chunk of blue cheese and crumble it fresh for the salad; precrumbled blue cheese can be dry and bland. Toasting the walnuts in a skillet intensifies both their flavor and color.

Before You Begin

Make-Ahead Note: This creamy spread gets better as it sits and can be made up to 1 day in advance. To prevent discoloration, cut the endive as close as possible to serving time.

Instructions

Combine beets, cheese, walnuts, basil, vinegar, oil, and salt and pepper to taste in bowl. Cover and refrigerate until flavors meld, at least 30 minutes. Serve with endive spears as scoops, or spoon mixture onto endive.