Roasted Beet, Pear & Stilton Endive Boats
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Roasted Beet, Pear & Stilton Endive Boats

Prep Time10 mins
Keyword: blue cheese, Endive, Beet
Servings: 8


  • 2 heads endive
  • 1 small roasted beet
  • 1 small pear
  • 3 ounces blue cheese such as Stilton, crumbled, about ½ cup
  • 1 teaspoon sherry vinegar or white wine vinegar
  • 1 tablespoon honey
  • ¼ teaspoon kosher salt
  • 1 tablespoon finely chopped shallot


  • In a small bowl, combine the vinegar, salt and shallot. Stir and let marinate for 5 minutes, then stir in the honey.
  • Dice the beet and pear and add them to the bowl. The filling can be made up to this point and refrigerated for 4-6 hours.
  • Separate the leaves from the endive. Spoon a scant tablespoon of filling into each one, then top with the blue cheese crumbles. Lay on a platter and serve, or refrigerate up to an hour.