Recipe Celery , Beetroot and Pecan Canapés

[karadekoolaid]

Ingredients:

2-3 sticks celery
Handful pecan nuts (or walnuts)
2 freshly cooked beetroot
Cream cheese
Tsp horseradish
S & P

Method:

• Wash the celery and cut a thin slice from the bottom so the celery will sit on the plate. Cut into 1-2 inch pieces.
• Toast the pecans in the oven until just crisp, or dry fry in a pan. Remove.
• Put the nuts, beetroot and horseradish in a food processor and blitz until mixed. The mixture doesn't have to be smooth. Plut the contents into a bowl.
• Add cream cheese, a little at a time, and mix vigorously until the beeetroot cream has the right texture. It should be a little stiff.
• Season with salt and pepper. You could also add a tsp of mustard, or dill if desired.
• Put a tsp of the beetroot mixture into the celery pieces. Run a fork over the top .

 

[The Late Night Gourmet]

That's quite a vibrant color in that beetroot mixture! And, nice use of the celery leaves.