Beetroot blinis recipe

Flash the blinis in a hot 
oven, then leave to cool before adding the topping.

General info

Serves: 16


  • 250g (9oz) raw beetroot, coarsely grated
  • 3tsp grated horseradish
  • 100ml (4fl oz) crème fraîche
  • 16 ready-made blinis
  • 50g (2oz) Onuga or Arënkha “caviar”


  1. Use plastic gloves to grate the beetroot into a small bowl, then set aside. Mix together the horseradish and crème fraîche in another bowl, season with salt and pepper and set aside.
  2. To assemble: divide the beetroot between the blinis, place 1tsp of the crème fraîche mixture on top on each, and finish with a little of the caviar.

You can do all your preparation for these nibbles the day before, then just assemble 
when you’re ready 
to serve.

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