Endive Boats with Roasted Beet and Whipped Goat Cheese
Crisp Belgian endive filled with sweet roasted beet and airy whipped goat cheese for a low-carb winter snack.
Best for A low-carb, vegetable-forward bite with a protein hit from goat cheese
This is the kind of snack I put out when I want something that looks like it took effort but really didn't. Belgian endive stays bracingly crisp and slightly bitter, which is exactly what you want against sweet roasted beet and tangy goat cheese whipped light with a splash of milk. It's protein-forward, vegetable-heavy, and low enough in carbs that you can eat a whole plate without regret. Very French, very winter, and it comes together while the beet cools.
Ingredients
- 3 Belgian endive , heads, bases trimmed, leaves separated into whole boats
- 250 g Beet , fresh, about 1 large or 2 medium, scrubbed
- 150 g soft goat cheese , fresh, at room temperature
- 30 ml whole milk , or more to loosen
- 30 g walnuts , roughly chopped and toasted
- 15 ml olive oil
- 10 ml balsamic vinegar , for drizzling
- 2 g fresh thyme , leaves picked, plus a little for garnish
- 5 ml honey (optional – can be omitted)
- 2 g fine sea salt , to taste
- 1 g black pepper , freshly ground, to taste
Instructions
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1
Heat the oven to 200°C. Rub the whole beet with a little of the olive oil and a pinch of salt, wrap tightly in foil, and roast on a tray until a knife slides in with no resistance, 45 to 55 minutes depending on size. Unwrap and let cool until you can handle it, then rub off the skin with a paper towel and cut the flesh into small 5 mm dice.
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2
While the beet roasts, toast the walnuts in a dry skillet over medium heat, tossing often, until fragrant and lightly colored, 3 to 4 minutes. Tip onto a plate to stop the cooking. Trim the base off each endive head and peel away the leaves whole, keeping the small inner leaves for garnish; you want about 24 sturdy boats.
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3
Put the goat cheese in a bowl with the milk, half the thyme, a pinch of salt and a grind of pepper. Whip with a fork or hand whisk until light and spreadable, adding a splash more milk if it feels stiff. Toss the diced beet with the remaining olive oil, the honey if using, a pinch of salt and the rest of the thyme.
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4
Spoon or pipe a generous teaspoon of whipped goat cheese into the wide end of each endive boat. Top with a small mound of dressed beet, scatter over the toasted walnuts, and finish with a thin drizzle of balsamic, a little more thyme and a grind of black pepper. Serve within an hour so the endive stays crisp.