Beetroot and roast beef snacks

Beetroot and roast beef snacks

Total: 1 hr | Active: 30 Min.
gluten-free, Low Carb
Nutritional value / piece: 38 kcal
, Fat: 3 g
, Carbohydrate: 1 g
, Protein: 2 g


30 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Beetroot flatbread

250 g raw beetroots, cut into pieces
50 g ground hazelnuts
¼ tsp chilli flakes
½ tsp salt
a little pepper
2 eggs, beaten


100 g crème fraîche
½ bunch chervil, finely chopped
1 organic lemon, a little grated zest
¼ tsp salt
a little pepper

To assemble

150 g roast beef, cut into slices, halved
100 g caper berries, drained, larger berries halved lengthwise
some chervil leaves
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How it's done

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Beetroot flatbread

Blitz the beetroot in a food processor or chop finely by hand. Add the nuts, season. Stir in the eggs and mix to create a compact mass. On a baking tray lined with baking paper, use your hands to press the mixture into a rectangle approx. 5 mm thick.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool. Cut the beetroot flatbread into approx. 30 pieces.


Combine the crème fraîche with the chervil and lemon zest, season.

To assemble

Place approx. 1 tsp of sauce on each of the slices of beetroot flatbread, top with the roast beef and caper berries, garnish with the chervil leaves.

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