Marry Berry Chicory and Beetroot Eats is made with chicory leaves, cooked beetroot, balsamic glaze, soy sauce, feta cheese, and pomegranate seeds. This recipe creates a light, colorful, and refreshing appetizer. It takes about 15 minutes to prepare and serves 12–15.
Marry Berry Chicory and Beetroot Eats Ingredients
- 2 chicory heads (red or white)
- 175g (6oz) cooked beetroot, finely diced (to the size of a raisin)
- 2 tsp balsamic glaze
- 1 tsp soy sauce
- 1 tbsp olive oil
- 125g (4½oz) feta cheese, crumbled
- 25g (1oz) pomegranate seeds
- ½ small bunch of coriander, leaves finely chopped
How To Make Marry Berry Chicory and Beetroot Eats
- Prepare Chicory Leaves: Separate the large leaves from the chicory and arrange them on a serving platter.
- Mix Beetroot Filling: Place the diced beetroot in a bowl with the balsamic glaze, soy sauce, olive oil, and lots of salt and freshly ground black pepper. Mix well.
- Assemble the Bites: Divide the beetroot mixture between the chicory leaves and top each one with crumbled feta, pomegranate seeds, and chopped coriander.
- Chill Before Serving: Chill until ready to serve.
Recipe Tips
- Use Fresh Ingredients: Freshly cooked beetroot and crisp chicory make for the best texture and flavor.
- Make Ahead Friendly: You can assemble these up to 4 hours in advance and chill until serving.
- Balance Flavors: Adjust the balsamic and soy sauce to taste if you prefer more tang or salt.
- Uniform Dicing: Dice beetroot finely to ensure even distribution and neat presentation.
- No Freezing: These bites are not suitable for freezing due to the delicate leaves and fresh toppings.
What To Serve With Chicory and Beetroot Eats
This appetizer pairs well with other finger foods like mini quiches, hummus and crudités, or smoked salmon canapés. A light white wine or sparkling water with lemon also complements the refreshing flavors.
How To Store Chicory and Beetroot Eats
Refrigerate: Store assembled bites in a single layer in an airtight container in the fridge for up to 4 hours.
Freeze: Not suitable for freezing.
Chicory and Beetroot Eats Nutrition Facts
- Calories: 80
- Total Fat: 6g
- Saturated Fat: 2.5g
- Carbohydrates: 5g
- Sugar: 3g
- Protein: 3g
- Sodium: 220mg
FAQs
Can I use white or red chicory?
Yes, either variety works well and adds visual contrast to the dish.
Is there a substitute for feta cheese?
Goat cheese or crumbled blue cheese can be used for a different flavor.
Can I make this vegan?
Yes, substitute feta with a vegan cheese alternative or omit it entirely.
What if I don’t have pomegranate seeds?
Try finely chopped red grapes or dried cranberries for a similar sweet-tart element.
How long will these stay fresh?
They’re best served within 4 hours of assembly to maintain texture and freshness.
Marry Berry Chicory and Beetroot Eats Recipe
Description
Crisp chicory leaves hold a vibrant mix of balsamic-glazed beetroot, feta, and pomegranate for a fresh and colorful appetizer.
Ingredients
Instructions
- Separate chicory leaves and lay on a platter.
- Mix beetroot with glaze, soy, oil, salt, and pepper.
- Spoon beetroot mix into leaves.
- Top with feta, pomegranate, and coriander.
- Chill until serving.
Notes
- Assemble no more than 4 hours before serving for best texture.
- Ensure beetroot is diced finely for even topping.
- Avoid overfilling leaves to prevent sogginess.
- Not freezer friendly—serve fresh for best results.