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Roasted Beets Gorgonzola with Candied Walnuts in Sherry Vinaigrette

Endive is a member of the chicory family. It has a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness. It pairs nicely with the earthy flavor of the beets and sweetness of the candied walnuts. A visually beautiful plate for any party, any time of the year.

Serves 8

3 small or 2 large red beets (roasted)

1/4 cup good quality gorgonzola cheese (crumbled)

1 small shallot (minced)

1/8 cup of chives (cut small with kitchen scissor)

2 tbsp. good extra virgin olive oil

1 tbsp. sherry vinegar

1/8 tsp. sea salt

Ground black pepper

2-3 heads endive

1 oz. chopped & toasted walnuts (4-5 minutes in a pinch of sugar & dab of butter)

Preheat oven to 375.

Put whole beets on baking sheet with parchment paper. Drizzle with olive oil and a pinch of salt. Next, wrap them in foil.

Roast for about 45 minutes or until tender but firm.

Beets can be roasted a day ahead.

Remove skin from the beets. When cool, cut the beets in half and slice into thin strips. Next, cut beets into tiny cubes. Set aside.

In a medium bowl add the shallots, sea salt, sherry vinegar. Whisk in olive oil into bowl and let sit for 30 minutes. Dressing can be made a day before.

Place the cubed beets and crumbled gorgonzola in a bowl. Add dressing and mix gently into the bowl.

Keep endive cool until ready to serve. Separate leaves and spoon about a teaspoon of beet mixture towards the front of each endive leaf. Sprinkle with walnuts, chopped chives, and fresh ground pepper.

Chefs Notes: This dish looks beautiful on a white platter. Sprinkle plate with more chopped chives.


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