Endives with Roasted Beet and Avocado

By / Photography By Erin Alderson | March 01, 2015


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.

Once beets have cooled, peel off skin and cut beets into 1/4" cubes. Set aside.

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.

Cut the bottom stems off the endives. Carefully peel leaves off and place on a serving tray. On each leaf, place 3-4 cubes of beets, a spoonful of the avocado mixture, and a sprinkling of parsley. Serve immediately.


  • 1-2 small red or chioggia beets
  • 1 teaspoon olive oil
  • 1 just-ripe avocado
  • 1/2 ounce feta or goat cheese
  • 1 tablespoons olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon honey
  • 1/8 teaspoon sea salt
  • 2-3 Endives
  • Parsley, minced

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