Endives with Roasted Beet and Avocado

Endives with Roasted Beet and Avocado



1-2 small red or chioggia beets

1 teaspoon olive oil


1 just-ripe avocado

½ 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 ¼" cubes. Set aside.

3. Remove avocado from skin and cut into ¼" 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.

Endives with Roasted Beet and Avocado recipe and photography by Erin Alderson of Naturally Ella.