Endive Spears with Beets and Blue Cheese
Our dietitians' favouriteThis impressive-looking canapé requires no cooking, is easy-to-assemble and is full of refreshingly crisp flavour and texture.
- Prep: 20 min
Ingredients
- 4 - 6 white and-or red endives
- 1 cup (250 mL) raw beets grated or julienned
- 1 tbsp (15 mL) canola oil
- 2 tsp (10 mL) white wine vinegar
- Salt and freshly ground pepper to taste
- 1/2 cup (125 mL) small red radishes sliced
- 2 oz (60 g) Canadian Blue cheese crumbled
- 1 tbsp (15 mL) fresh tarragon or fresh chives chopped
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Preparation
Cut off the stem end of the endives and separate the leaves.
In a bowl, mix beets with oil and vinegar. Season with salt and pepper.
Fill endive leaves with beet salad and place on a serving platter. Garnish with radishes, Blue cheese and fresh tarragon.
Tips
Cheese alternatives: Canadian Feta, Sharp Cheddar.
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Nutritional information
Per serving| Energy: | 56 Calories |
| Protein: | 2 g |
| Carbohydrate: | 3 g |
| Fat: | 4 g |
| Fibre: | 1.5 g |
| Sodium: | 137 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 4 % / 49 mg |
| Folate: | 17 % |
| Phosphorus: | 4 % |
| Vitamin B12: | 4 % |
| Vitamin C: | 5 % |
