A trio of quick Beetroot canapés
Simple to make these delightful infused beetroot canapés making entertaining so easy, but pack a punch with their taste combinations.
Honey & Ginger Baby Beetroot & smoked mackerel canapés
Makes: about 20-25 canapés
Preparation time: 15 minutes
You’ll need:
2 smoked mackerel fillets, about 175g (peppered or plain, whatever your preference)
2 tbsp Greek yogurt
1-2 tsp horseradish sauce, to taste
small bunch of chives, snipped (save some for garnish)
salt & freshly ground black pepper, to taste
1 pack mini oatcakes, you will need about 20-25 oatcakes
150g honey & ginger baby beetroot, cut into wedges
What to do:
Remove and discard the skin from the mackerel and flake into a small mixing bowl. Using a fork, mix through the yogurt, horseradish and most of chives (reserve a few for the garnish) and season to taste with salt & pepper.
Top each oatcake with a little mackerel pate and a wedge of beetroot. Finally sprinkle over a few bits of chives and arrange on a serving plate or board.
Mini toasts with Juniperberry & Black Pepper Beetroot, walnuts and herby cream cheese
Makes: about 20 canapés
Preparation time: 15 minutes
You’ll need:
10 diagonally cut slices of French stick
150g herby cream cheese (such as boursin, or roule)
180g/200g juniperberry & black pepper beetroot, diced
25g walnuts, roughly chopped
What to do:
Cut each slice of bread in half to give 2 bite sized pieces. Arrange on a grill pan and toast on both sides. Allow to cool.
Spread each piece of toast with a little cream cheese, and top with the diced beetroot. Add a piece of walnut to the top before arranging on a serving plate or board.
A trio of beetroot Canapés
Sweet Chilli Rosebud Beetroot wrapped in pastrami & a dab of horseradish, served on cocktail sticks
Makes: about 16 canapés
Preparation time: 15 minutes
You’ll need:
1 x 80g pack pastrami, 8 slices
2 tsp horseradish sauce
180g sweet chilli rosebud beetroot
cocktail sticks
What to do:
Cut each slice of pastrami into 2 long thin strips. Smear a dab of horseradish over the pastrami.
Take a rosebud beetroot and roll it up in a strip of pastrami and secure with a cocktail stick. Repeat with the rest of the pastrami and arrange on a serving plate or board.
Recipes by: www.lovebeetroot.co.uk
Cook’s tips: sweet chilli rosebud beetroot can be purchased from Marks and Spencer or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweet and Fiery Beetroot (Tesco Finest), Red Wine Vinegar & Orange Blossom Honey Beetroot (M&S), Sweetfire® Beetroot Wedges (Waitrose), Juniper & Black Pepper in Red Wine Vinegar Baby Beetroot (Morrison’s), Lime Zest Baby Beetroot (Waitrose) , Juniperberry & Black Pepper Cocktail, Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Honey & Ginger Baby Beetroot (Asda)
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