Roasted beets are available at Whole Foods, Trader Joe’s and other supermarkets. Or you can roast the beets yourself by wrapping each in aluminum foil and roasting in the oven at 40 degrees for an hour.
Yields 30 pieces
1/4 cup walnuts
2 tablespoons olive oil
1 tablespoon champagne (or white wine) vinegar
2 roasted beets, chopped
1/4 cup crumbled blue cheese
1. Roast the walnuts: Heat oven to 350 degrees, put the walnuts on a baking sheet and roast for 5 minutes, shake the baking sheet and return to the oven for another 5 minutes. Let cool and chop.
2. Make a dressing; mix together the olive oil, vinegar, salt and pepper. Mix half of the dressing with the chopped beets.
3. Separate the endive to leaves. On each endive leaf put half a teaspoon beets, chopped walnuts and crumbled blue cheese. Arrange on a tray and drizzle each leaf with the dressing.