These Chilled Beetroot Canapés are a variation of Chilled Beetroot Soup, which honestly doubles as a smoothie. One food and so many possibilities. It is refreshing and packed with nutrients. But in this recipe, it somehow takes on an elevate and different form with a canapé. If you love beets, like I do, you may also like my Beetroot Beef Burger with Quick Aioli recipe, my Vegan Beet & Orange Salad, or Kate’s Beetroot Fudge.
My Chilled Beetroot Canapés are one of two recipes which I contributed to the 2012 Goodalls Modern Irish Cookbook. If you like chilled canapé spreads, also check out the pea spread from Sheila Kiely’s cookbook Enjoy!
Chilled Beetroot Canapés
- 1kg cooked beetroot
- 1 litre plain Greek-style yoghurt
- 5 tablespoons mayonnaise
- 2 tablespoons brown sugar
- Handful of minced fresh parsley
- Salt & Pepper
- Brown bread batter (I use the Dunnes Brown Bread Mix)
- Chopped fresh chives, for garnish
- Also needed: Cheesecloth or yogurt strainer (I use THIS ONE)
- Mix cooked beetroot, yogurt, mayonnaise, brown sugar, parsley, and salt & pepper in a food processor.
- Spoon into cheesecloth or yogurt strainer and chill overnight, allowing excess liquid to drain.
- Lightly butter or oil muffin baking dish and spoon your favorite brown bread. Bake for 15 minutes then check frequently if you’ve not baked them in muffin size before to make sure they don’t bake too long.
- While the brown bread muffins cool, cut the chives for garnish. These can even be done ahead of time and frozen.
- When the brown bread muffins have cooled, turn them out of the muffin baker and cut them width-wise so you have round bread medallions. Move the crumbs aside so only the medallions and chives are at your workspace.
- Just before serving, take the beetroot-yogurt from the refrigerator. Spoon the strained beetroot-yogurt into icing bag and pipe the pink spread in swirls or bread medallions. Top each with slivers of roast beetroot or fresh chives.
- Serve chilled, garnished with fresh chives.
