Beetroot and Goats Cheese Canapés

Serves 20


  • 2 cooked and chopped medium beetroots (do not use pickled)
  • 20 mini crisp baked Crostini slices
  • 125g soft goats cheese
  • 60g walnuts
  • 2-3 tsp clear honey
  • mint leaves to garnish
  • salt and pepper


  1. Chop beetroots and crush with a fork. Mix in 2-3 tsp of clear honey, cover with clingfilm and refrigerate until serving (beetroot bleeds soon after placing onto creamed cheese so I find best to add just before serving).
  2. Into a small bowl add the soft goats cheese and add a little salt and pepper to season and cream together.
  3. Using a teaspoon or palette knife, spread a dollop of goats cheese onto the Crostini slices.
  4. Sprinkle on top a layer of chopped walnuts
  5. Just before serving, place a little crushed beetroot on top of the goats cheese.
  6. garnish with mint