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Beet and Goat Cheese-Filled Endive


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Rate this recipe 4.3/5 (7 Votes)


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


Servings 24
Adapted from


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.


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