This feature is in partnership with my friends at Crunchmaster. All opinions are my own.

How adorable are these little guys?

Too cute for words.

But, not too cute to eat. These little canapes are perfect for a summer appetizer or mid-afternoon snack. They’re great for entertaining anytime of the year. The best part? Aside from the delicious flavor…

These take less than an hour to make and they’re full of protein, fiber and my favorite new gluten-free crackers.

Let me show you how to make these mini canapes so you can enjoy them this week.

First things first, I love roasting beets. They are naturally sweet without any added inflammatory sugar. The trick for roasting beets is to drizzle them with extra-virgin olive oil or avocado oil when roasting them because when you just roast them in water, they can be a bit unpleasant to taste for some people. So, roast ’em and peel ’em. I then tossed the beets into a food processor with tahini (sesame seed paste–looks just like peanut butter but it’s made from sesame seeds instead of peanuts!) and whirled it around and around until it resembled a hummus consistency. It was delicious. I took a little teaspoon and placed a dollop of the beet tahini puree onto Crunchmaster Protein Snack Sea Salt Crackers and then topped them with fluffy quinoa and a little bit of fresh basil from my garden.

Talk about delicious.

Super easy. Super tasty. And filling!

These canapes deserve a spot on your dinner table tonight for an appetizer. You’ll love them so much you’ll want to make them again and again- especially when you have company coming over and you don’t know what to serve for an appetizer.

p.s. Kids love these because they’re fun to eat with your hands and naturally sweet from the beets and basil.

Enjoy!

xo

Tahini Beet Canapes {Gluten-Free, Dairy-Free, Vegan}

Serves: 6

 

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Prep

5 minutes

Cook

40 minutes

Total

45 minutes

 

Free of gluten, dairy, sugar. Vegan.

Author: Amie Valpone

Recipe type: Entree

Ingredients

• 3 large beets scrubbed
• 1 Tbsp. extra-virgin olive oil
• Sea salt and freshly ground black pepper to taste
• 1/4 cup quinoa
• Water
• 2 Tbsp. tahini
• Handful gluten-free crackers (such as Crunchmaster)

Instructions

1. Preheat the oven to 400 degrees F. Prepare a large baking sheet with parchment paper.
2. Place the beets on the prepared baking sheet, drizzle with oil and sprinkle with sea salt and pepper.
3. Roast the beets for 40 minutes or until they're fork tender.
4. Meanwhile, cook the quinoa according to the package directions. Fluff with a fork and set aside.
5. Remove the beets from the oven and remove the skin with a paper towel. Puree the beets and the tahini in food processor until smooth. Transfer to a bowl. Using a spoon, portion out 1 tsp. of the beet puree onto each cracker and garnish with the cooked quinoa. Serve immediately.
6. Store leftover beet puree in a sealed container in the fridge for up to 5 days.

Nutrition Facts

Tahini Beet Canapes {Gluten-Free, Dairy-Free, Vegan}

Amount Per Serving

Calories 94 Calories from Fat 45

% Daily Value*

Fat 5g8%

Sodium 34mg1%

Potassium 195mg6%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 2g2%

Protein 2g4%

Vitamin A 15IU0%

Vitamin C 2.2mg3%

Calcium 17mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

This feature is in partnership with my friends at Crunchmaster. All opinions are my own.