Easy infused beetroot canapés

Simple to make these delightful infused beetroot canapés making entertaining so easy, but pack a punch with their taste combinations.

Prep 15 mins (per recipe)

Makes 16 - 20

Ingredients

Horseradish Beetroot & Smoked Mackerel Canapés
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 beetroot, cut into wedges
Mini Toasts with Cocktail Beetroot, Walnuts and Herby Cream Cheese
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
Sweet Chilli Rosebud Beetroot Wrapped in Pastrami & a Dab of Horseradish, Served on Cocktail Sticks
1 x 80g pack pastrami, 8 slices
2 tsp horseradish sauce
180g sweet chilli rosebud beetroot
Cocktail sticks

What to do:

Horseradish Beetroot & Smoked Mackerel Canapés

  1. 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 garnish) and season to taste with salt & pepper.
  2. Top each oatcake with a little mackerel pate and a wedge of beetroot. Finally sprinkle over a few bit of chives and arrange on a serving plate or board.

Mini Toasts with Cocktail Beetroot, Walnuts and Herby Cream Cheese

  1. 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.
  2. 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

  1. Cut each slice of pastrami into 2 long thin strips. Smear a dab of horseradish over the pastrami.
  2. 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.

Cooks’ Tip: If you can’t get your hands on infused beetroot then vacpac beetroot will work perfectly in this dish.