Beet, Dried Currant and Yogurt Canapés

Beet, Dried Currant and Yogurt Canapés

  • Preparation 35 min
  • Cooking 40 min
  • Chilling 5 h
  • Servings 1
  • Makes 2 dozen

Categories

Ingredients

    • ¾ cup (180 ml) 10% plain yogurt
    • 1 tbsp (15 ml) prepared horseradish
    • ¼ tsp salt
    • 2 red beets
    • 1 orange, long strips of zest (removed with a lemon zester) and juice
    • 3 tbsp dried currants
    • 24 wild blueberry and almond crackers
    • 1 tbsp ground sumac (optional)
    • 24 small mint leaves

Preparation

Note from Ricardo

The longer the yogurt is left to strain, the thicker it will be.

Personal Note