Beetroot Roast Beef Bites with Caper Berry Topping
Nutty beetroot flatbread base topped with crème fraîche, roast beef, and briny caper berries. Ground hazelnuts bind roasted beetroot into a thin, crisp rectangle, sliced into thirty canapés and finished with chervil cream, fresh lemon zest, and tender beef.
Ingredients
- 1 ¾ oz ground hazelnuts
- 2 eggs
- 3 ½ oz crème fraîchesour cream1:1dairy-alternativeadds dairy
tangy dairy product
- 9 oz raw beetroots
- ½ bunch cherviltarragon1:1fresh-herbs
slightly more anise note
- 1 organic lemons
- chervil leaves, freshtarragon1:1fresh-herbs
slightly more anise note
- 5 ½ oz roast beefsmoked salmon1:1fishadds fish
umami protein swap
- 3 ½ oz caper berriescapers1:1brined-vegetables
smaller alternative
- ¼ tsp chilli flakes
- ¾ tsp salt
- pepper
Instructions
- 1
Process beetroot until finely chopped or blitz in food processor. Add ground hazelnuts and season with salt and pepper.
- 2
Stir in eggs and mix until the mixture forms a compact mass.
- 3
Line a baking tray with baking paper and press the mixture into a rectangle approximately ¼" thick using your hands.
- 4
Bake in the centre of an oven preheated to 400°F for approximately 30 minutes.
- 5
Remove from oven and transfer to a cooling rack with the baking paper still attached. Allow to cool completely.
- 6
Cut the cooled beetroot flatbread into approximately 30 pieces.
- 7
Combine crème fraîche with chopped chervil and lemon zest. Season with salt and pepper.
- 8
Top each beetroot slice with approximately 1 tsp of the chervil cream sauce.
- 9
Top each with roast beef and caper berries.
- 10
Garnish with fresh chervil leaves and serve.
Tips
Press the beetroot mixture evenly to ensure uniform baking and consistent texture across all pieces.
Cool the flatbread completely before cutting to prevent crumbling.
Prepare the chervil cream ahead and refrigerate; assemble snacks just before serving to keep the base crisp.
Good to Know
Beetroot flatbread keeps refrigerated in an airtight container for up to 3 days. Assemble snacks within 2 hours of serving.
Prepare and cool the beetroot flatbread up to 1 day ahead. Make the chervil cream sauce up to 4 hours ahead. Assemble just before serving.
Arrange on a platter and serve at room temperature as part of a charcuterie board or light appetizer course.
Common Mistakes
Do not skip cooling the flatbread completely before cutting to avoid breaking into uneven pieces.
Do not add eggs before combining beetroot and hazelnuts or the mixture may become too wet to form a compact mass.
Do not press the mixture thicker than 5 mm or the center may remain underbaked.