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Not only do these look beautiful, but they are a wonderful way of using up leftover turkey and a great talking point. Make sure to serve with tooth picks to avoid beetroot-tinted fingers.
Tip:make a quick and easy dip with the leftover beetroot. Place the beetroot off-cuts in a blender with 1 tsp mayonnaise, 1 tbsp natural yogurt, 1 tsp horseradish sauce and a squeeze of lemon juice. A there you have a quick and easy dip that packs a very decent flavour punch!
This post has been created in partnership withMailleand Hellmann’s.
Beetroot and turkey blinis
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Preparation Time15 MINUTES
Cooking Time0 MINUTES
Resting Time0 MINUTES
ServesMakes 18
LevelEasy
ingredients
4 large cooked beetroots
100g leftover roasted turkey
2 tbsp Hellmann’s mayonnaise
1 tbsp Maille Dijon mustard
A squeeze of lemon
2 handfuls of chopped rocket or pea shoots
1 tbsp thick balsamic vinegar or balsamic glaze (optional)
Recipe by
Sophie Mackinnon. See more of her delicious ideas, here.
Photo by
Creative Editor Lara Messer.
Watch how they're made...
Check out this video of the recipe in action.
1
Slice the beetroot into 8mm thick rounds. Using a 3cm cookie cutter, stamp out circles.
2
In a medium-sized bowl whisk together the mayonnaise, mustard and lemon juice, season with salt and a generous grind of fresh black pepper.
3
Shred the leftover turkey into bite-sized pieces and stir into the mayonnaise mixture.
4
Top the beetroot rounds with a spoonful of turkey, top with the rocket or pea shoots and if using a little drizzle of balsamic.
SHOW MORE
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Preparation Time15 MINUTES
Cooking Time0 MINUTES
Resting Time0 MINUTES
ServesMakes 18
LevelEasy
ingredients
4 large cooked beetroots
100g leftover roasted turkey
2 tbsp Hellmann’s mayonnaise
1 tbsp Maille Dijon mustard
A squeeze of lemon
2 handfuls of chopped rocket or pea shoots
1 tbsp thick balsamic vinegar or balsamic glaze (optional)
Recipe by
Sophie Mackinnon. See more of her delicious ideas, here.
Photo by
Creative Editor Lara Messer.
Watch how they're made...
Check out this video of the recipe in action.
1
Slice the beetroot into 8mm thick rounds. Using a 3cm cookie cutter, stamp out circles.
2
In a medium-sized bowl whisk together the mayonnaise, mustard and lemon juice, season with salt and a generous grind of fresh black pepper.
3
Shred the leftover turkey into bite-sized pieces and stir into the mayonnaise mixture.
4
Top the beetroot rounds with a spoonful of turkey, top with the rocket or pea shoots and if using a little drizzle of balsamic.
SHOW MORE
SHOW LESS
Not only do these look beautiful, but they are a wonderful way of using up leftover turkey and a great talking point. Make sure to serve with tooth picks to avoid beetroot-tinted fingers.
Tip:make a quick and easy dip with the leftover beetroot. Place the beetroot off-cuts in a blender with 1 tsp mayonnaise, 1 tbsp natural yogurt, 1 tsp horseradish sauce and a squeeze of lemon juice. A there you have a quick and easy dip that packs a very decent flavour punch!
This post has been created in partnership withMailleand Hellmann’s.
Beetroot and turkey blinis
1
Slice the beetroot into 8mm thick rounds. Using a 3cm cookie cutter, stamp out circles.
2
In a medium-sized bowl whisk together the mayonnaise, mustard and lemon juice, season with salt and a generous grind of fresh black pepper.
3
Shred the leftover turkey into bite-sized pieces and stir into the mayonnaise mixture.
4
Top the beetroot rounds with a spoonful of turkey, top with the rocket or pea shoots and if using a little drizzle of balsamic.
SHOW MORE
SHOW LESS
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WRITTEN BY: Sonya Gellert
Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya Gellert
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WRITTEN BY: Sonya Gellert
Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya Gellert
You decide
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WRITTEN BY: Sonya Gellert
Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya Gellert
You decide
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