Skip to Main Content
Canada's Magazine of Home & Style
Advertisement
Decorating & Design

Laura Calder’s Beet & Pecan Endive Boats

Beet and Pecan Endive Boats

Beets and blue cheese are a perfect match in this hors d’oeuvre, but you can swap out the beets for chopped pears for a new flavor combination.

Ingredients


Serves 30

Pecans

  • 1⁄2 cup pecan halves
  • 1 tsp butter
  • 2 tsp sugar
  • 1⁄2 tsp paprika
  • 1⁄4 tsp cayenne pepper
  • Salt

Beets

  • 2 medium beets, scrubbed clean
  • 1 tbsp grape seed oil
  • Salt and pepper
  • 1 tbsp water

Boats

  • 4 large endives, trimmed
  • 4 oz. blue cheese, crumbled

Directions

Prepare Nuts

  1. Preheat oven to 400°F.
  2. Lay pecans on baking sheet and toast for 5 minutes. Remove from oven.
  3. Transfer nuts to frying pan over medium heat. Add butter, sugar, paprika, cayenne and salt. Toss until butter and sugar melt, coating nuts with seasoning.
  4. Remove to paper towel and dry. Chop nuts once cooled.

Prepare Beets

  1. Grate beets. Heat oil in frying pan and add beets.
  2. Season with salt and pepper. Add 1 tbsp of water and cook, stirring until beets are tender, about 5 minutes.
  3. Remove from heat and let cool.

Assemble Boats

  1. Peel leaves from endives and arrange on serving platter.
  2. Put spoonful of beets in each leaf, topped by crumbled cheese and chopped pecans.

Source

House & Home October 2017

  • Photographer Stacey Brandford
Tagged