Prep 25 mins | No Cook

Enough beetroot mix for 50-60 crackers

Bold (and in season) beetroot paired with mellow, sweet ricotta and maple syrup make a delicious combination in both visual and flavour. Salty & toasty black sesame crackers make a perfect podium for the shocking pink topping.

If you don’t want to make as many as 60 canapés, the beetroot mix will keep in the fridge for a few days and would be lovely as a dip for crudites, breadsticks or tortilla chips (blue tortilla chips would look amazing alongside the beetroot mix).



300g cooked beetroot, juices drained and patted dry

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250g ricotta

2 tsp maple syrup (or honey)

50g pistachio kernels, blitzed or finely chopped

60 black sesame crackers (or use an assortment)

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  1. In a food processor, blitz the beetroot and ricotta until smooth.
  2. Add the maple syrup and season, blitzing again for a few seconds. If you’re not assembling immediately then cover and place in the fridge until required.
  3. Use a teaspoon to put the beetroot mix atop crackers, and finish with a bit of pistachio dust.
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