Beetroot Yogurt Canapes
Beetroot yoghurt Canapes are inspired by Mast-e-Laboo, a Persian yoghurt beetroot dip flavoured with mint and salt.
Beetroot yoghurt Canapes are inspired by Mast-e-Laboo, a Persian yoghurt beetroot dip flavoured with mint and salt. In this recipe, small scoops of beetroot in yoghurt sauce are served on individual crackers and garnished with pistachios.
Recipe Card
|
Ingredients |
Quantity |
| Boiled beetroot |
200 gm |
|
Fresh yoghurt |
150 gm |
|
Fresh mint |
2 tbsp |
| Cracker biscuits |
A required |
|
Salt |
To taste |
| Sliced pistachio |
For garnish |
Method of Preparation:
- Peel the beetroot and scoop small pearls/balls with a melon baller (small size).
- In a separate glass bowl add beaten yoghurt, beetroot balls, chopped mint and salt, and mix it gently.
- In a serving plate place some cracker biscuits, take half tbsp of the above mixture of beetroot and yoghurt, and gently spread it on individual crackers and garnish with a couple of pistachio slices.
- Serve it fresh before the crackers get soggy.
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About the Contributor
Suunil Murudkar
Assistant Chef Instructor, ICCA Dubai, and a serious food enthusiast.
Social Media - @breakfastwalla
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