Start off by making the beetroot. Take off the tops and place in a large pot, cover with water and bring to the boil, let them boil for 35 minute. Peel off the skin (should come away easily with your hands) then finely slice with a mandolin, or carefully with a knife, into very thin slices.
Whisk together the olive oil, the zest of half the lemon and juice of the whole lemon, chopped chives, a pinch of salt and the maple syrup. Place the beetroot slices in the marinade and leave to sit at room temperature for 1 hour and a half.
While this is resting make the blini batter and hummus.
To make the blini batter, mix the buckwheat flour with the baking powder and a pinch of salt. In another bowl whisk the eggs, milk and olive oil together. Pour the wet mix ontop of the dry and stir together until fully combined. Leave to the side while you make the hummus.
To make the hummus, drain the chickpeas and blend in a blender or food processor with the tahini, garlic, cumin, lemon juice, cayenne, a big pinch of salt and pepper. Slowly drizzle in the olive oil and 2 tbsp of ice cold water, process until smooth.
Make your blinis by heating a pan to a medium heat with the avocado oil, pour out a tbsp. of the batter onto it and leave for a minute until golden then flip over and repeat on the other side. Repeat with the rest of the mix, you might be able to cook a few at a time if you have a large pan.
Once the beets are done, roll up your sleeves and get plating!
Grab a blini, spread over the humus and top with the beet Carpaccio. If you have leftover humus serve with crudités like I’ve done below. I love chopping up carrots, cauliflower and peppers for a very colourful plate!
Images: Charlotte Kibbles Food