ROASTED BEET BRUSCHETTA ON ENDIVE WITH CARAMElIZED WALNUTS

By akselden

Ingredients

• FOR BEET BRUSCHETTA
• 6 small- to medium-size beets
• FOR CARAMELIZED WALNUTS
• 1 cup walnut halves
• 1/4 cup sugar
• 1 tablespoon salt
• 4 teaspoons extra-virgin olive oil
• pinch of cayenne pepper
• TO SERVE
• 5-6 whole endives
• V2 lemon
• 8 ounces Cashel Blue cheese, at room temperature, mashed
• chives, finely chopped

Preparation

Step 1

Heat oven to 450°. 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. In skillet over medium heat, combine all ingredients. Cook, stirring occasionally, until sugar coats nuts and caramelizes, about 4 to 5 minutes. Remove from heat. Transfer walnuts
to nonstick surface to cool. Once cool, roughly chop walnuts and set aside. Trim and separate endive leaves. Rub cut ends with lemon to prevent discoloration. Spoon small amount of cheese onto cut end of each endive leaf. Top cheese with small
portion of beets. Garnish with walnuts and chives and serve immediately.