- 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.