October 4, 2018

Laura Calder’s Beet & Pecan Endive Boats

Recipe: Laura Calder

Prep Time: 20 minutes

Total Time: 30 minutes

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.



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


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


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


Yield: Makes approx. 30

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.

Stacey Brandford


House & Home October 2017