Endives with Roasted Beet and Avocado

  • Author: Erin Alderson
  • Yield: 4-6 1x


  • Beets
  • 1-2 small red or chioggia beets
  • 1 teaspoon olive oil
  • Avocado
  • 1 just-ripe avocado
  • 1/2 ounce feta or goat cheese
  • 1 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • ⅛ teaspoon sea salt
  • 2-3 Endives
  • Parsley, minced


  1. Preheat oven to 400˚. Wash and toss beets with olive oil. Place in a roasting pan, cover with foil, and bake until beets are tender, 45-55 minutes (depending on size). Test by inserting a knife- if it's easy, they are done. Remove from oven and let cool.
  2. Once beets have cooled, peel off skin and cut beets into 1/4" cubes. Set aside.
  3. Remove avocado from skin and cut into 1/4" cubes. Place avocado in a bowl and combine with feta cheese. In a small bowl, whisk together olive oil, lemon juice, honey, and salt. Pour over avocado.
  4. Take endives and cut off bottom stem. Carefully peel leaves off and place on a serving tray. Scoop 3-4 beet cubes and follow with a spoonful of avocado. Serve immediately.