Buckwheat Blinis with Beetroot Dip

Serves 2-4
Time 40 minutes


1 tsp dry yeast
1 tsp sugar
1 ½ cups milk, slightly warmed
1 cup buckwheat flour
½ cup quinoa plain flour
1-2 eggs
Olive oil for cooking

Beetroot Dip
½ large beetroot, cut into cubes
2 tbsp tahini paste
1 tbsp lemon juice
1 garlic clove, crushed
1 pinch cumin, ground
½ bunch chives, chopped finely
Olive oil
Salt and pepper to taste

Garnish with sauerkraut


For the blinis, combine yeast, sugar and ½ cup milk in a bowl, let stand for 5 minutes or until mixture begins to froth.

Place buckwheat and quinoa flour in a large bowl, mix well and create a well in the centre. Pour liquid yeast mixture into the well and the remaining one cup of milk, mix until just combined. Add an egg and mix together gently. Add another egg if necessary to get the right smooth consistency.

Heat a non-stick fry-pan over medium heat, drizzle olive oil and spoon 1 tbsp batter into the pan, cook on each side until bubbles begin to form.

To make the beetroot dip, wrap beetroot in alfoil, place in a pre-heated oven for 20 – 30mins until tender. Alternatively roast the beetroot on a baking tray with a little olive oil and salt until cooked.
Combine beetroot, tahini, lemon, cumin and garlic in a food processor until well combined, adding extra olive oil until desired consistency is reached.

To serve the blinis, top with a spoonful of beetroot dip and finished with sauerkraut.