Best with Cooked Beets

Easy Beet Canapés

Prep Time: 15 min // Cook Time: None Servings: 16-20

What to do

Beet & 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 sale and pepper.
  2. 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 Beets, Walnuts & Herbed Cream Cheese

  1. 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.
  2. Spread each piece of toast with a little cream cheese and top with the diced beets.  Add a piece of walnut to the top before arranging on a serving plate or board.

Beets Wrapped in Pastrami & a Dab of Horseradish 

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

What you’ll Need

Beet & Smoked Mackerel Canapés

2 smoked mackerel fillets, about 175g (peppered or plain)
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 Cooked beets, cut into wedges

Mini Toasts with Beets, Walnuts & Herbed Cream Cheese

10 diagonally cut slices of French stick
150g herbed cream cheese
180g/200g cooked beets, diced
25g walnuts, roughly chopped

Beets Wrapped in Pastrami & a Dab of Horseradish

1 80g pack of pastrami, 8 slices
2 tsp horseradish sauce
180g Cooked beets
Cocktail sticks