Creamy Beetroot and Pepperberry Crackers

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Recipe by Naomi Sherman


Let’s get this party started!
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This was the very first ever recipe that I created for Nourish Magazine
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I can still remember how nervous I was and how thrilled as I saw it come together
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This was the first course in a full plant-based dinner party and turned out to be not just one of my favourite recipes, but also one of my favourite photos
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I mean, really, pepperberry and beetroot are a flavour pairing made in heaven
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Combine them in this simple but delicious canape recipe to kick off your evening with style
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Of course, if you are not vegan you can switch up the cashew cream cheese for your preferred option
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Enjoy!

Ingredients

  • 1 cup cashew cream cheese

  • 2-4 teaspoons of ground pepperberry, to taste

  • 4 whole baby beetroot, roasted and peeled

  • Crackers of choice

  • 1 tablespoon balsamic reduction

  • Thyme sprigs or microgreens for garnish

Directions

  • In a small bowl, place the cashew cream cheese and the ground pepperberry.
  • Mix to combine and then sit aside to allow the flavour to infuse the cheese.
  • Using a sharp knife or mandolin, carefully slice your whole beetroot into very thin slices.
  • To assemble; lay out your crackers and dollop some of the pepperberry cheese onto each one.
  • Fold and drape your beetroot slices on top or around the edges of the cheese and then drizzle lightly with the balsamic reduction.
  • Finish off with some sprigs of herbaceous greenery and serve.
  • Tip: Make the pepperberry cream cheese 24-hours in advance to allow for a full favour