Photo of Beet & endive canapés by WW

Beet & endive canapés

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SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
8
Difficulty
Easy
Don’t use packaged cooked beets or canned beets for this recipe or the puree will be too runny. When working with beets, coat your hands with a bit of cooking oil to keep them from getting stained by the juices. Beets are a dense root, so don't fret if they take a bit longer to cook than estimated. Simply add 10 minutes to the cooking time and check them again. If the pureed mixture is watery, transfer it to a fine-mesh strainer to drain off excess juice before assembling the canapés.

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