Mini beetroot and horseradish blinis
- November 2018
- Makes about 75
- Hands-on time 30 min, frying time 20 min, plus resting and cooling
Feed a crowd with these pretty ‘n’ pink beetroot blinis. Top with fiery horseradish and anything else you fancy. Smoked salmon, soft-boiled quail’s eggs or extra cooked beetroot make great options.
- 1.1g (0.1g saturated)
- 2.1g (0.1g sugars)
Once all the blinis have cooled, pack in a lidded freezerproof box, layered between pieces of non-stick baking paper. Cover with a tight-fitting lid, then freeze for up to 1 month. Thaw the blinis overnight on a tray, then finish the recipe from step 5.
Dry pale rosé or a decent pinot gris/grigio are the best wines here – or make it a cold shot of plain vodka.
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