Holidays are all about enticing nibbles, those easy appetizers that tease and flirt, yet don’t require a huge commitment.

Slender, succulent endive leaves are the perfect, healthful stuffer. Using ingredients to reflect the colors and flavors of the season, we love these yummy little boats filled with finely diced beets, crumbled goat cheese and roasted pistachios. And with ready-steamed baby beets available in the produce aisle, this appetizer couldn’t be easier.

The Beet Goes On Pistachio and Goat Cheese “Boats”
Serves 8

Vinaigrette
3 tablespoons best-quality balsamic vinegar
1/2 teaspoon coarse salt
Freshly ground black pepper, to taste
1 teaspoon agave nectar (substitute sugar or honey)
1 tablespoon Dijon mustard
4 tablespoons extra-virgin olive oil

Beet Mixture
1 cup diced, cooked beets
1/4 cup shelled pistachios, lightly toasted
4 ounces crumbled goat cheese
Coarse salt, freshly ground black pepper
1 head Belgian endive, leaves separated and rinsed

Whisk together vinegar, salt, pepper, agave and mustard in a small mixing bowl. Slowly add olive oil, whisking gently, until emulsified.
Finely dice beets and add to vinaigrette. Allow to marinate for 30 minutes at room temperature.
Fill endive leaves with a teaspoon or more of the beets, topping with goat cheese and pistachios. Arrange on a platter and serve cold or at room temperature.

Diva confession: This versatile mustard vinaigrette is your go-to dressing for a host of fresh ideas, from simple salad greens to sliced heirloom tomatoes. Or drizzle over a colorful platter of roasted red peppers topped with crumbled bleu cheese and toasted walnuts.