There is something about endive leaves that I love. Perhaps it’s because they are so pretty and seemingly dainty. Perhaps it’s because they can healthfully and deliciously stand in for yet another piece of bread. (Not that I would ever get sick of bread, let’s be real). But whatever the reason, I’m going to continue to use them. They are perfect for dips, spreads and bruschetta-like toppings.
I served the components alone and let my guests serve themselves. Which turned out to be a good idea because they all thought the beets tasted like dirt and wanted nothing to do with them. I didn’t mind though, the leftovers made a great topping for salads.
But I promise – to the beet lovers of the world – you will love it.
Squash, Beet & Blue Cheese Endive Boats
- Endive leaves (about 2 bunches)
- 2 roasted beets, chopped
- 3/4 cup roasted squash, chopped
- 2 Tbsp roasted pecans, chopped
- 2 Tbsp blue cheese crumbles
Serve the beets, squash, pecans and blue cheese in little dishes and let guests build their boats!