Creamy Beet Spread on Endive Leaves

Karen Jinnett

1  (15 oz.) can        julienne Beets, chopped into smaller pieces

1 ½  cup                 crumbled Blue Cheese

¼    cup                Walnuts, toasted and chopped

2-3  tablespoons    chopped Fresh Basil

2      tablespoons     Balsamic Vinegar

3      tablespoons     Grape Seed Oil or Extra Virgin Olive Oil

                             Salt and pepper to taste (optional)

2      heads           Endive, cut core end and peel leaves carefully

Combine beets, cheese, basil, vinegar, oil, salt and pepper to taste in bowl.

Cover and refrigerate until flavors meld, at least 30 minutes.

Scoop mixture into endive leaves and sprinkle with toasted, chopped walnuts.

Optional serving idea:

Walnuts can also be mixed into the beet and cheese mixture, and then spread can be served in a bowl with endive leaves used as scoops.

This make ahead spread gets better as it sits and can be made up to 1 day in advance.  To prevent discoloration, cut the endive as close as possible to serving time.