Best with Organic Cooked Beets

Beet, Orange, and Pistachio Endive Appetizers

Prep Time: 30 min // Cook Time: 0 min Servings: 8 - 10

What to do

Major thank you to ZenBelly for this healthy, bright holiday appetizer!


  1. Cut off the cores of the endives and separate the leaves.
  2. Spread about a teaspoon of goat cheese or cashew cheese (recipe below) on each leaf.
  3. Top with beets, orange, and additional accoutrements as wanted!

Cashew Cheese

  1. After the cashews have soaked, drain them and place in a food processor.
  2. Blend until smooth, scraping down the sides a few times. Add a small amount of water, if necessary to get a smooth consistency. (If not culturing your cheese, skip to step 4).
  3. Dissolve the probiotics in a tablespoon of warm water and mix into the cashew mixture. Add more water if necessary to get a smooth consistency.
  4. Line a fine mesh strainer with a cheesecloth and scrape the cashew mixture into it. Wrap the cheesecloth around it and cover with a clean kitchen towel. Allow to culture at room temperature for at least 12 (and up to 18) hours. It will get more tart the longer you leave it.
  5. Transfer to a bowl and stir in the lemon juice, salt, and cream of tartar. Store refrigerated in a glass jar up to one week.

What you’ll Need


4 heads endive or oblong radicchio

8 ounces goat cheese or cashew cheese

1 package Love Beets Organic Cooked Beets

4 oranges, pith removed and diced small

Optional: shaved fennel, fennel fronds, fresh dill, toasted almonds or walnuts or pistachios)

Cashew Cheese

2 cups raw cashews, soaked in cold water for at least 8 hours

20 billion organisms probiotics (1/2 teaspoon)

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon cream or tartar

1 tablespoon water