Blinis are one of my favourite finger foods. Over the busy season, I try to make sure I’ve got some in the freezer just in case I don’t have time to make up anything from scratch! I particularly like this balsamic reduction on them – sticky and delicious!
Beetroot, Sour Cream & Walnut Blinis
Ready in 20 minutes. Makes 24 blinis.
- 1 packet Marcel’s Fancy Blinis (in your supermarket’s freezer section)
- 1 packet precooked beetroot (or you can roast or boil your own!)
- 125g sour cream
- 1 cup balsamic vinegar
- ¼ cup honey
- 24 walnut halves
Make balsamic reduction by heating vinegar and honey in small pot over high heat. Bring to boil, reduce heat to low, and simmer until vinegar has reduced to 1/3 cup (about 10 min). Leave to cool.
Slice beetroot into small, thin strips.
Warm blinis according to packet directions.
Top blinis with a teaspoon of sour cream, two small beetroot slices, a walnut half and microgreens. Drizzle with balsamic reduction to serve.