Beet Salad Cups

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Beet Salad Cups
  • 8Servings


  • 1 cup finely diced roasted beets
  • 4 teaspoons red wine vinaigrette
  • 1/2 teaspoon chopped fresh rosemary
  • 12 Belgium endive leaves
  • Tangerine sections, finely chopped
  • Pepitas, toasted
  • Salt and pepper


Combine beets with red wine vinaigrette and rosemary. Spoon into endive leaves. Sprinkle each with 1 tsp. finely chopped tangerine sections and a few toasted pepitas. Season with salt and pepper.