Today, as promised, here are two further dishes with beetroot. The salsa is less aggressive than most, fruity with apple rather than chillied. Scooped up with tortilla chips it’s a more-ish appetiser you could serve before a main meal. The salsa can be made with any kind of beetroot although the bocquerones, hardly a recipe but my own creation, look more aesthetically pleasing using rosebud variety. You could use any kind of pearl mozzarella, my choice was a basil flavour one from the pre-packed deli section at Morrison’s.
It might not be authentically Spanish but I have wanted to assemble something on sticks including anchovy ever since seeing them a Sainsbury’s magazine feature on tapas several summers ago. Bocquerone, so far as I can establish, is the Spanish word for anchovy rather than a recipe itself but these appetisers were called bocquerones in the magazine and the name has stuck in my head. It’s now my word to denote an appetiser featuring rolled anchovy and whatever other items you have to hand on a stick.
What would you like to thread on a stick? For a more traditional cheese and pineapple pairing with a twist, checkout my posh version of Cheese and Pineapple Sticks using dried pineapple chips.
Recipe: Beetroot Salsa
From a recipe by Tom Kitchin for Baxter’s
Serves 4-6Ingredients1 large cooking apple, peeled, cored and finely choppedJuice of ½ lemon1/2 340g jar sliced beetroot in vinegar, drained and cut into small cubes4 red tomatoes, finely chopped½ red onion, roughly chopped1 clove fresh garlic, finely minced2tbsp caster sugar2tbsp extra virgin olive oilBlack pepperMethod1. Toss the apple in the lemon juice to prevent it browning.2. Place the beetroot, apple, tomatoes, red onion, garlic, caster sugar and olive oil in a large mixing bowl. Use salad forks or wooden spoons to combine the ingredients together.3. Season with black pepper and serve with tortilla chips.
Easy Recipe: Bocquerones
An assembly job rather than recipe. Thread rolled up anchovies, cocktail onions, pearl mozzarella, cornichons onto cocktail sticks. Ta-da!
Beautiful tapas, Sarah! 🙂 I love your "on-a-stick" assembly. 🙂 And the salsa is bright and richly colored. I really like apples and beets together so I know I'd like this!! 🙂 Hope you have a beautiful week. 🙂
Wow, I am very intrigued by the skewers – what unique flavors! The salsa sounds very tasty as well – will have to give both of these a try. Love your photos too – Cheers!
love your photos! I love that tapas picture! Your photography skills are improving by leaps & bound!
You're so clever Sarah! They make the perfect summer time party food served to friends on a patio! 🙂
@rambling tart Thank you! Stuff on sticks makes me so happy!!
@stephanie You need the cheese to soften the acidity and saltiness of the other items, it all works very well together
@faithy Thanks!
@lorraine Thanks – they are very easy to put together but the salsa is worth the effort too.
I love beetroots and find them so versatile. Those tapas look fantastic!
Cheers,
Rosa
Those little tapas look so cute. Its nice to have some light finger foods like that in the hot weather (though lately its just been raining).
*kisses* HH
Ehi Sarah, how do you do?
I love these tapas (as I love the rest of your blog posts 😀 !)
Have a nice day. Cheers
Jasmine
Lovely clicks and a healthy treat.
Lovely! I make a similar salsa with beetroots but add avocados. It such a nice combo and I can see this one is too. I'll have to try this soon. Loving the styling… keep up the good work!
NICE! Love the idea of a beetroot salsa Sarah… wow!
Have recently become a beetroot convert, am loving how you used them in a salsa! Brilliant.