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Beetroot and roast beef snacks
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 38
  • Fat about 3g
  • Carbohydrates about 1g
  • Protein about 2g
This is needed
This is needed for 30 piece
Beetroot flatbread
  • 250 g raw beetroots, cut into pieces
  • 50 g ground hazelnuts
  • 0.25 tsp chilli flakes
  • 0.5 tsp salt
  • a little pepper
  • 2 egg, beaten
  • 0.5 bunch chervil, finely chopped
  • 1 organic lemon, a little grated zest
  • 100 g crème fraîche
  • 0.25 tsp salt
  • a little pepper
To assemble
  • 150 g roast beef, cut into slices, halved
  • some chervil leaves
  • 100 g caper berries, drained, larger berries halved lengthwise
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And that's how it's done
And that's how it's done
Beetroot flatbread
Blitz the beetroot in a food processor or chop finely by hand. Add the nuts, season. Stir in the eggs and mix to create a compact mass. On a baking tray lined with baking paper, use your hands to press the mixture into a rectangle approx. 5 mm thick.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200°C. Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool. Cut the beetroot flatbread into approx. 30 pieces.
Combine the crème fraîche with the chervil and lemon zest, season.
To assemble
Place approx. 1 tsp of sauce on each of the slices of beetroot flatbread, top with the roast beef and caper berries, garnish with the chervil leaves.