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+ servings
5 from 1 vote
Tahini Beet Canapes {Gluten-Free, Dairy-Free, Vegan}
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Free of gluten, dairy, sugar. Vegan.
Course: Appetizer
Cuisine: American
Keyword: beets, vegan, gluten free, dairy free, tahini, appetizer
Servings: 6
Calories: 94 kcal
Author: Amie Valpone
  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.