•  1 quantity basic blini mixture
•  1 x 225g can baby beetroot, drained and sliced+
•  250g goat’s curd++
•  extra-virgin olive oil, for drizzling

  Heat a lightly greased, large non-stick frying pan over medium heat. Place 5 slices of beetroot in the pan and spoon teaspoonfuls of the blini mixture over each slice. Cook for 1–2 minutes or until bubbles appear on the surface. Flip and cook for a further 1–2 minutes or until golden. Repeat with the remaining beetroot and blini mixture. Allow to cool. Top with the goat’s curd and drizzle with oil to serve. Makes 30.
+ Drain and dry the beetroot on absorbent paper so the juice doesn’t bleed into your blini.
++ Goat’s curd is fresh goat’s cheese available from delicatessens and specialty food stores. If unavailable, substitute with a soft goat’s cheese.