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 (or any other flavoured beetroot or plain if you prefer), 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 bit 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.

 

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 courtesy of: www.lovebeetroot.co.uk


MORE LIKE THIS