Roasted Beets with Feta in Belgian Endive

Roasted Beets and Feta in Belgian Endive with Toby's Feta Dressing | The Spicy Bee

This post is sponsored by Toby’s Family Foods. All thoughts and opinions are my own.

It’s the holiday season–which is synonymous with party season! You can never have too many appetizers in your entertaining arsenal as a host or when you’re bringing items to potlucks with friends. Similar to my Macadamia Nut Cheese, I find that the more diets something can accommodate, the more likely it is to be enjoyed by all the party-goers! Enter Roasted Beets with Feta in Belgian Endive with Toby’s Chunky Feta Dressing, scallion, and fresh lemon. The appetizer is hearty with a bright flavor and a crisp crunch (thanks to the endive and scallion!). I am a fierce lover of Belgian endives. You’ll typically see them in gourmet recipes and high end restaurants–they’re like the perfect appetizer spoon but edible, and they lend a beautifully light and slightly bitter crunch to anything. They come in different colors (green and purple are the most common) and do exceptionally in raw food settings. You’ll find them quite easily now that we are in winter–I am able to pick mine up from most grocery stores. Speaking of…

I’ve teamed back up with Toby’s Family Foods to develop a great hors d’oeuvre for your next gathering and to help share that they are now carried at all Oregon and Southern Washington Safeway and Albertsons stores! I’m pretty stoked to be able to find them close to home! You’ll be able to pick up all the ingredients at your local Safeway or Albertsons and the appetizer comes together in about an hour (mostly inactive time while the beets roast).


If you’re looking to make this appetizer ahead, I would prep the beets and keep them in the fridge until you’re ready to build things. The beets can, therefore, be made up to three days in advance. You can also make this recipe as a salad, by chopping the endive and combining it with some more robust greens (I love a baby romaine or perhaps go with some red radicchio!) Spoon the filling over the top and voila! 

Learn more about Toby’s Chunky Feta Dressing here, and in the meantime, I hope you enjoy this recipe!


Roasted Beets with Feta in Belgian Endive

Roasted Beets and Feta in Belgian Endive with Toby's Feta Dressing | The Spicy Bee


  • 1 lb Fresh beets, sliced
  • 1 T Olive oil
  • Salt & Peper
  • 2-3 T Toby’s Chunky Feta Dressing
  • 1/4 C Feta Cheese
  • 2 t Fresh lemon + zest from 1 lemon
  • 3 Heads of Belgian endive, cored and peeled into individual leaves
  • 2 Scallions, chopped


Preheat the oven to 375°F. On a half baking sheet, toss the beets in olive oil, salt and pepper. Roast for 50-60 minutes, flipping halfway through–once they are fork-tender you can pull them. Cool in the pan or refrigerate until you are ready to prepare the rest of the dish.

Once ready, chop the beets up until they are about dime-sized pieces. In a medium bowl, combine beets, feta cheese, lemon juice and zest, and scant tablespoons of dressing until things hold together. The beet will turn the dressing a beautiful pink, so I like to reserve the last tablespoon to drizzle on top of things once they are all spooned into the endives. Salt and pepper to taste, and spoon the filling into the endives.

Sprinkle with scallion and dressing and serve immediately. This recipe makes enough for about 2 dozen–though this is dependent on the size of your endive spoons and how much you fill them!

Roasted Beets and Feta in Belgian Endive with Toby's Feta Dressing | The Spicy Bee

Vegan Macadamia Cheese with Dill

Macadamia Nut Vegan Cheese | TheSpicyBee

The holidays are upon us, and it’s more important than ever to ensure that you’re holiday spread is going to please everyone at the party. That makes for a lot of pressure and deep meditational thought if you’re a planner like me. A lover of from scratch hummus and cheeses, I set out recently to create a cheese-like spread option that would make vegans in my life happy and still be enjoyed by my gluten-free, dairy-free, and flexitarian friends too.

Case in point–one of my recent favorite New Yorker cartoons, a throwback from 2010:



A cartoon by Roz Chast, from 2010. #TNYcartoons

A post shared by The New Yorker Cartoons (@newyorkercartoons) on


I must also take a moment to gush over the platter I used in this shoot–it’s handmade by potter Monika Dalkin and was acquired on a recent trip up to Seattle. Her studio is Fifty One and a Half, and this platter I purchased from her is magical–with its soft curves, bright white color, it makes me giddy to use! It’s the little things, right?

Macadamia Cheese with Dill (Vegan, DF, GF)

Macadamia Nut Vegan Cheese | TheSpicyBee


  • 165 grams (approximately 1 1/4 cups) Mauna Loa Macadamia Nuts (grab ’em here)
  • 2 1/2 T Nutritional Yeast
  • 1/3 C reserved macadamia nut water
  • 2 T lemon juice + zest of 1 lemon
  • 1/2 t Salt
  • 1/4 t Cumin
  • 1/2 t Garlic powder
  • Fresh cracked Pepper
  • 2 T Fresh dill, chopped (or more to taste)
  • 140 grams (approximately 1 cup) chopped Mauna Loa Macadamia Nuts(optional, for rolling on cheese, see Option 2)


Begin by soaking the Mauna Loa Macadamia Nuts in hot water (~200°F) for up to an hour. If you’re using chopped macadamia nuts, you may shorten the soak time to 30 minutes. Strain, and reserve the water to the side. Combine all other ingredients in a food processer and blend until smooth, adding in the water midway through the blend. Once smooth, taste and add pepper and salt to taste. At this point it becomes a bit more of a “Choose Your Adventure” so read ahead and select one of the following options for serving.

Option 1: Transfer spread to lidded container and chill for 1+ hours prior to serving. This will allow you to serve as a spread (think, hummus-y), topped with additional fresh dill, pepper, and chopped hazelnuts.

Option 2: Transfer spread to a cheesecloth suspended over a bowl (I typically will use a rubberband to keep things in order), and refrigerate for 2 hours. This will strain out any additional liquid and make the cheese more malleable. Serve as a block or should your cheese sit longer than 2 hours, you will be able to roll the cheese in chopped roasted macadamia nuts and serve as a festive cheese ball!

Use any leftover dill sprigs you might have to line the bottom of your serving plate with some color–I like serving my cheese with a few different options–in the image you’ll see Belgian endive, radishes, baby carrots, and crackers.

This recipe serves 4.

Macadamia Nut Vegan Cheese | TheSpicyBee

Feast Portland 2017: A Growing City’s Biggest Celebration of Food & Drink | Image Series

Grand Bounty Feast Portland 2017 | @TheSpicyBee

In a city that feels many times to me like a small town, I always get a grin across my face when I find someone who hasn’t heard of Feast Portland yet.

 “Feast, really?” I gently chide, “Feast is a citywide celebration of food and drink–it takes over the city of Portland for four days full of hands on classes, themed collaborative meals, drink panels, and pop up festivals all in the name of a great cause–ending child hunger in the US.” This past year (Feast’s sixth by the way), the organization raised more than $72,000; not to mention welcoming a record 17,948 attendees throughout the weekend. This year, the four-day festival featured 45 unique events, with 134 chefs, 56 wineries, 17 breweries, 11 artisans, and 13 distilleries. Since its inception in 2012, Feast has raised over $370,000–no easy feat.

This year I wanted to focus a little more on sharing some of the amazing personalities that participate in Feast–so for the first time, I tried to get more shots of people, in addition to many drool-worthy food shots. This post is all about the Grand Tasting and Drink Tanks 😀

The Grand Tasting is a collection of food and drink for the sampling. Highlights for me this year included Wild Hawaiian Antelope from Nicky USA and Doug Adams, cheese from the Oregon Cheese Guild, and wine–all the wine, really, was marvelous.

Seared Pork Coppa, Seasonal Fruit and Papaya Salad | Feast Portland 2017 @TheSpicyBee

Seared Pork Coppa, Seasonal Fruit and Papaya Salad from Chef Earl Ninsom – Portland’s Hat Yai, Langbaan, and Paadee

Grand Bounty - Feast Portland 2017 | @TheSpicyBee

Grand Bounty was full of chefs! I caught GG (Chef Gregory Gourdet) of Departure plating up with Chef Ray Garcia of Broken Spanish and BS Taqueria.

Grand Bounty - Wailua Shave Ice - Feast Portland 2017 | @TheSpicyBee

Wailua Ice Triple Coconut

Cheese, Cheese, and More Cheese - Grand Tasting - Feast Portland 2017 | @TheSpicyBee

Cheese, Cheese, and More Cheese – Grand Tasting

Grand Tasting - Feast Portland 2017 | @TheSpicyBee

Ran into Jane of @InThePinkandGreen


Drink Tanks consist of in depth discussion and guided tastings through a specific beverage style. I made it to an educational pilsner talk with a four person industry panel and tasted 6 different examples of pilsners. This class was complete with a very Portland disruption by the Unipiper. If you’ve not heard of the Unipiper, you can learn more about him here.

Drink Tank on Pilsners | Feast Portland 2017

Drink Tank - Pilsners - Feast Portland 2017 | @TheSpicyBee

Drink Tank Panels – Pilsners – Feast Portland 2017 (From Left): Ben Edmunds (Breakside), Lisa Allen (Heater Allen), & Alan Taylor (Zoiglhaus)

(sorry, verticle video warning)


Next up: Smoked.