Beetroot Yogurt Canapes

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

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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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