for 4 person

Batter

100 g	buckwheat flour
50 g	white flour
¾ tsp	salt
¼ cube	yeast (approx. 10 g), crumbled
1 dl	milk
100 g	boiled beets, peeled, chopped
1	egg yolk
60 g	butter, melted, left to cool

Blinis

1	fresh egg white
1 pinch	salt
	olive oil for frying

Serve

125 g	cream cheese, plain
50 g	boiled beets, coarsely grated
1 pinch	ground cloves

Garnish

100 g	boiled beets, coarsely grated
1 tbsp	white wine vinegar
2 pinch	ground cloves
1 pinch	salt
30 g	Micro Greens

How it's done

Batter

Mix the flour, salt and yeast in a bowl. Puree the milk, beetroot and egg yolk, add to the flour along with the butter, mix to form a smooth batter. Cover the batter and leave to stand at room temperature for approx. 1 hr.

Blinis

Beat the egg white with the salt until stiff, carefully fold into the batter. Heat a dash of oil in a non-stick frying pan. Reduce the heat, cook the blinis in batches using approx. 1 tbsp of batter per blini (approx. 4 cm in diameter), cook over a medium heat for approx. 3 mins. on each side. Remove, serve on a platter.

Serve

Mix the cream cheese, beetroot and ground cloves, spread on top of the blinis.

Garnish

Mix the beetroot, vinegar and ground cloves, season with salt, spread on top of the cream cheese. Garnish with the micro greens.

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