Beet and Goat Cheese-Filled Endive

By courtneyepowell

Ingredients

• 1 beet, cooked, peeled and cubed
• 1/4 cup sliced almonds
• 1 to 2 heads of endive
• 3 ounces of goat cheese, crumbled

Details

Servings 24
Adapted from recipedoodle.blogspot.com

Preparation

Step 1

Toast almonds on a baking sheet until golden, about 3 minutes. Remove and set aside. Separate heads of endive into leaves, trimming to equal lengths.
Divide beet pieces between the endive spears, top with cheese and almonds.