Photo of Beet & endive canapés by WW

Beet & endive canapés

PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
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.


Uncooked beets

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

Sherry vinegar

1 tsp

Table salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste


1 head(s), large, or 16 leaves

Fresh tarragon

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


  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