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Beet & Endive Canapés

Total Time
40 min
Prep
10 min
Cook
30 min
Serves
8
Difficulty
Easy
Don’t use packaged beets for this recipe - the puree gets a little too runny.
Ingredients

uncooked beets

4 medium, scrubbed (about 1 1/4 lbs)

sherry vinegar

1 tsp

table salt

1 pinch, or to taste

black pepper

1 pinch, or to taste

endive

1 head(s), large, or 16 leaves

fresh tarragon

1 Tbsp, dill, and/or scallion for garnish, chopped

Instructions

  1. Preheat oven to 450°F.
  2. Wrap each beet in foil; roast on a sheet pan until fork tender, 20-30 minutes. Let cool; use foil to help rub skin off beets. Puree beets in food processor with vinegar; season to taste with salt and pepper.
  3. When ready to serve, spoon 1 Tbsp beet puree on each endive leaf; garnish with tarragon, dill and/or scallions, and fresh cracked black pepper.
  4. Serving size: 2 endive

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