Beet & Endive Canapés
- Total Time
Don’t use packaged beets for this recipe - the puree gets a little too runny.
uncooked beets4 medium, scrubbed (about 1 1/4 lbs)
sherry vinegar1 tsp
table salt1 pinch, or to taste
black pepper1 pinch, or to taste
endive1 head(s), large, or 16 leaves
fresh tarragon1 Tbsp, dill, and/or scallion for garnish, chopped
- Preheat oven to 450°F.
- 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.
- 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.
- Serving size: 2 endive