Best with Cooked Beets

Love Beets Smorrebrod Platter with Beetroot Three Ways

Prep Time: 30 // Cook Time: 5 Servings: 4

What to do

  1. Add the fennel to a frying pan, set over a low-medium heat and toast, until fragrant.
  2. For the pickle, add the rice vinegar, sugar, a pinch of salt and warm fennel seeds to a bowl and stir until the sugar has dissolved. Add the beetroot, stir to coat then set aside to pickle for 15 minutes.
  3. For the yogurt, roughly chop the beetroot into 1cm cubes. Add the Greek yogurt, horseradish and lemon juice to a bowl and stir to combine. Fold in the beetroot and season to taste.
  4. For the spread, add the beets to a high-speed blender or NutriBullet food and blitz until smooth then add the breadcrumbs, walnuts, thyme a pinch of salt and pulse until combined. Season to taste.
  5. Serve the beetroot three ways with slices of bread, smoked salmon, smoked peppered mackerel, caper berries and soft-boiled eggs.

What you’ll Need

For the quick beetroot pickle

  • 1 tsp fennel seeds
  • 60ml rice vinegar
  • 1 tsp sugar
  • handful dill fronds
  • 2 Love Beets Cooked Beetroot, sliced into 0.5cm rounds

For the beetroot and horseradish yogurt

  • 2 Love Beets Cooked Beetroot
  • 200g Greek yoghurt
  • 20g horseradish sauce
  • 1 tsp lemon juice

For the beet and walnut spread

  • 180g Love Beets Cooked Beetroot
  • 25g sourdough breadcrumbs
  • 25g walnuts
  • 5 sprigs thyme, leaves picked

For the board

  • sliced sourdough bread
  • caper berries
  • soft-boiled eggs, such as quail’s
  • smoked salmon

smoked peppered mackerel, flaked