Vegan Beetroot Appetizers

Introduction: Vegan Beetroot Appetizers

About: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a lot of vegan dishes! I also bake & eat sometimes gluten-fre…

These lovely appetizers are a big hit in my family & friend connections! To whom I served it, they asked me straight for the tasty recipe! This recipe is a monthly hit in my stats! :) Beetroot appetizers served in a witlof leaf ( Belgian endive ) ( Vegan, vegetarian )

Recipe: For about 20 appetizers


1 medium-sized beetroot with skin on ( mine weighted 250 gr )

4 tablespoons of walnuts, chopped into little pieces

30 gr of white breadcrumbs/ I used sourdough bread, no crusts!, shredded into little pieces/ Use Gluten-free bread to make it completely Gluten-Free!

1 fat clove of garlic, peeled & finely chopped

1/2 teaspoon of Maldon sea salt

4 teaspoons of a good red wine vinegar ( This enhances the flavour of the beetroot )

6 tablespoons of a good fruity EVOO ( Extra Virgin Olive Oil )

2 bigger witlofs ( Belgian endive ), the end cut off & leaves pulled apart/ cleaned

Step 1: 1. Boil Your Beetroot

1. Cook your beet in boiling water until you can insert a knife all the way through. When you cook the beet, the beetroot must be covered completely by water before cooking it.

In my case, it took about 20 minutes. Drain well & let it cool off. When cooled, put plastic gloves on & peel the beetroot. Cut into smaller pieces & place in a food processor.

Step 2: 2. Add Other Ingredients!

Add other ingredients except the witloof. ( Belgian endive ). Mix everything until it al comes together. It will be this color Taste! It has to taste fab!

3. Just before serving: Take a nice clean plate & place a lovely napkin on it. Fill each beginning of the witlof with this tasty mix. Serve & enjoy!

This is greatly enjoyed with a great French Champagne, like a Vranken Brut, Grande Reserve. This Champagne is named after the Belgian Paul Francois Vranken who went to France to create his own Champagne brand. He established this in 1976. This company is situated in Reims, France. His company is the 2nd largest Champagne & wine company in whole France. Note: I made this mix the day before serving, so that all the different flavours could develop even more into each other !! This is worth it! ;) Just mix with a spoon through the purple-pink mix before serving it. :) I know that you all will love it as we do! :) Enjoy, my lovely one’s!!!!

Step 3:

Step 4:

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