Photo Credit: Reed Davis
Makes about 48 pieces
6 small- to medium-size beets
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.
1 cup walnut halves
¼ cup sugar
1 tablespoon salt
4 teaspoons extra-virgin olive oil
pinch of cayenne pepper
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.
5-6 whole endives
8 ounces Cashel Blue cheese, at room temperature, mashed
chives, finely chopped
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.