Cook 1lb scrubbed beets wrapped in foil and bake at 400°F until tender for about 1.5 hours.
Peel and chop roughly before transferring to a food processor and pulsing until the beets reach a tartare-like consistency.
Mix with 3 tbsp olive oil, 1/4 cup balsamic vinegar, 1 tsp honey, 2 tbsp fresh minced tarragon, the zest of 1 orange and salt and pepper, to taste.
Cut off the bottom of the endive head and peel off each individual leaf, arranging them on a pretty plate. Fill with 1 tbsp beets, a small dollop of plain Greek yogurt (sweetened with honey, to taste) and some crushed pistachios.