Simple to make, these delightful infused beetroot canapés make entertaining so easy, but pack a punch with their taste combinations.

Baby Beetroot & smoked mackerel canapés

  Makes: about 20-25 canapés Preparation time: 15 minutes

You'll need:

2 smoked mackerel fillets, about 175g (peppered or plain, whatever your preference)

2 tbsp Greek yogurt
1-2 tsp horseradish sauce, to taste
small bunch of chives, snipped (save some for garnish)
salt & freshly ground black pepper, to taste
1 pack mini oatcakes, you will need about 20-25 oatcakes
150g cooked beetroot, cut into wedge

What to do:

1. Remove and discard the skin from the mackerel and flake into a small mixing bowl.

2. Using a fork, mix through the yogurt, horseradish and most of chives (reserve a few for the garnish) and season to taste with salt & pepper.

3. Top each oatcake with a little mackerel pate and a wedge of beetroot. Finally sprinkle over a few bits of chives and arrange on a serving plate or board.

Mini toasts with Beetroot, walnuts and herby cream cheese

Makes: about 20 canapés Preparation time: 15 minutes

You'll need:

10 diagonally cut slices of French stick
150g herby cream cheese (such as boursin, or roule)
180g/200g cooked beetroot, diced
25g walnuts, roughly chopped

What to do:

1. Cut each slice of bread in half to give 2 bit sized pieces. Arrange on a grill pan and toast on both sides. Allow to cool.

2. Spread each piece of toast with a little cream cheese, and top with the diced beetroot. Add a piece of walnut to the top before arranging on a serving plate or board.

Beetroot wrapped in pastrami & a dab of horseradish, served on cocktail sticks

Makes: about 16 canapés Preparation time: 15 minutes

You'll need:

1 x 80g pack pastrami, 8 slices
2 tsp horseradish sauce
180g cooked beetroot
cocktail sticks

What to do:

1. Cut each slice of pastrami into 2 long thin strips. Smear a dab of horseradish over the pastrami.

2. Take a rosebud beetroot and roll it up in a strip of pastrami and secure with a cocktail stick.

3. Repeat with the rest of the pastrami and arrange on a serving plate or board.

Credits: www.lovebeetroot.co.uk