These beetroot blini bites with whipped feta are the perfect snacks for a get-together with friends!  

Beetroot blini bites with whipped feta  

Serves 6 

This tabbouleh uses bulgur wheat, which has four times the fibre of couscous, making it a low-GI meal. Omit chicken for a vegetarian alternative. 

Ingredients

For the carrot pickle

½ cup white vinegar
½ cup water
¼ cup sugar
2 Tbsp peppercorns
1-2 star anise 2 carrots, peeled and shaved

For the whipped feta

1 bulb garlic, top cut off
Glug olive oil
200g feta, drained
Handful fresh coriander, chopped
2 Tbsp crème fraiche or sour cream

For the blinis

1 cup puréed pickled beetroot
¼ cup olive oil 2 cups self-raising flour
1 cup milk
Salt and milled black pepper
2 Tbsp chopped fresh coriander
Canola oil, for frying

For the cream cheese balls

1 packet (200g) streaky bacon, cooked until crispy
2 Tbsp fresh coriander or basil, chopped 1 tub
(230g) cream cheese
Salt and milled black pepper

Method

1. Heat vinegar, water, sugar, peppercorns and star anise in a saucepan and simmer for 5 minutes.
2. Place carrots in a bowl and pour over hot pickling liquid. Cover and set aside for 15 minutes to pickle.
3. Preheat oven to 200°C.
4. Place garlic bulb in foil, drizzle with oil and wrap tightly. Bake for 20-25 minutes, remove and set aside to cool.
5. Blitz the beetroot and olive oil to form a paste.
6. Combine flour, milk, seasoning, coriander and beetroot paste to create a batter.
7. Heat a pan with oil and fry quarter cup dollops of batter for about 3-4 minutes per side. Drain on kitchen paper.
8. Blitz garlic, feta, coriander, crème fraiche and a glug of olive oil. Season with pepper.
9. Top blinis with whipped feta and pickled carrot. Serve garnished with fresh herbs.

Recipes and styling: Sjaan van der Ploeg 

Photography: Zhann Solomons 

Also read:  5 tips to elevate ice for your next party

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