Recipe: beetroot and turkey blinis
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
Not only do these look beautiful, but they are a wonderful way of using up leftover turkey and a great talking point. Make sure to serve with tooth picks to avoid beetroot-tinted fingers.
Tip: make a quick and easy dip with the leftover beetroot. Place the beetroot off-cuts in a blender with 1 tsp mayonnaise, 1 tbsp natural yogurt, 1 tsp horseradish sauce and a squeeze of lemon juice. A there you have a quick and easy dip that packs a very decent flavour punch!
This post has been created in partnership with Maille and Hellmann’s.
Beetroot and turkey blinis
Slice the beetroot into 8mm thick rounds. Using a 3cm cookie cutter, stamp out circles.
In a medium-sized bowl whisk together the mayonnaise, mustard and lemon juice, season with salt and a generous grind of fresh black pepper.
Shred the leftover turkey into bite-sized pieces and stir into the mayonnaise mixture.
Top the beetroot rounds with a spoonful of turkey, top with the rocket or pea shoots and if using a little drizzle of balsamic.
Slice the beetroot into 8mm thick rounds. Using a 3cm cookie cutter, stamp out circles.
In a medium-sized bowl whisk together the mayonnaise, mustard and lemon juice, season with salt and a generous grind of fresh black pepper.
Shred the leftover turkey into bite-sized pieces and stir into the mayonnaise mixture.
Top the beetroot rounds with a spoonful of turkey, top with the rocket or pea shoots and if using a little drizzle of balsamic.
Not only do these look beautiful, but they are a wonderful way of using up leftover turkey and a great talking point. Make sure to serve with tooth picks to avoid beetroot-tinted fingers.
Tip: make a quick and easy dip with the leftover beetroot. Place the beetroot off-cuts in a blender with 1 tsp mayonnaise, 1 tbsp natural yogurt, 1 tsp horseradish sauce and a squeeze of lemon juice. A there you have a quick and easy dip that packs a very decent flavour punch!
This post has been created in partnership with Maille and Hellmann’s.
Beetroot and turkey blinis
Slice the beetroot into 8mm thick rounds. Using a 3cm cookie cutter, stamp out circles.
In a medium-sized bowl whisk together the mayonnaise, mustard and lemon juice, season with salt and a generous grind of fresh black pepper.
Shred the leftover turkey into bite-sized pieces and stir into the mayonnaise mixture.
Top the beetroot rounds with a spoonful of turkey, top with the rocket or pea shoots and if using a little drizzle of balsamic.
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