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Beet Purée & Endive Canapés

Vibrant roasted beet purée is a beautiful, tasty topping for endive bites. Try them as appetizers for your next cocktail party or elegant event.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 16 canapés
Calories: 17kcal


  • 4 medium beets ~1 ¼ lbs, scrubbed
  • 1 tsp sherry vinegar
  • 16 endive leaves
  • fresh chopped tarragon dill, and scallions for garnish


  • Preheat oven to 450 degrees.
  • Wrap each beet in foil and roast on a sheet pan for 20-30 minutes or until fork tender. Let cool and use foil to rub skins from beets.
  • Purée in food processor with sherry vinegar and season to taste with salt & pepper.
  • When ready to serve, spoon 1 TB beet puree on each endive leaf and garnish with tarragon/scallion or dill/scallion and fresh cracked black pepper.


Calories: 17kcal | Carbohydrates: 4g | Sodium: 17mg | Potassium: 178mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0.4% | Vitamin C: 3% | Calcium: 1.3% | Iron: 1.6%

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