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 Beet Canapes "My Mother's" Recipe
This is my mom's recipe... It seems that there is no such thing on the site... After long holidays, salads and others like them are already sick, I want something simpler. I love them very much: canapes can be served on a festive table - for a change! Of course, this is an amateur dish, from the category of "cheap and angry". Perhaps even useful for the body... I will be glad if someone likes it and comes in handy!!!
Course Dinner Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Course Dinner Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Here is the initial set of our ingredients. Before you start, do not forget to turn on the oven - it should be preheated to 200*
    Here is the initial set of our ingredients. Before you start, do not forget to turn on the oven - it should be preheated to 200*
  2. Beetroot (raw!!!) wash, peel and cut into circles about 1 cm thick.
    Beetroot (raw!!!) wash, peel and cut into circles about 1 cm thick.
  3. Place the beetroot slices on a greased baking sheet. While we were messing with beets, the oven warmed up. We put the baking tray on for 15 minutes, until the beetroot is baked - we continue.
    Place the beetroot slices on a greased baking sheet. While we were messing with beets, the oven warmed up. We put the baking tray on for 15 minutes, until the beetroot is baked - we continue.
  4. Cut the onion into thin rings. It took me about 2 medium bulbs for 5 beets.
    Cut the onion into thin rings. It took me about 2 medium bulbs for 5 beets.
  5. Cut the cheese into slices - not very thin. It is important that the cheese melts well.
    Cut the cheese into slices - not very thin. It is important that the cheese melts well.
  6. To expire 15 minutes - remove the baking sheet (do not turn off the oven !!!), turn the circles with a fork. With a fork or knife, you need to cut several circles - they should be half ready. We put onion rings on the inverted slices (if you like salty, you can add a little salt, but I never do this - the salinity of the cheese is enough for me).
    To expire 15 minutes - remove the baking sheet (do not turn off the oven !!!), turn the circles with a fork. With a fork or knife, you need to cut several circles - they should be half ready. We put onion rings on the inverted slices (if you like salty, you can add a little salt, but I never do this - the salinity of the cheese is enough for me).
  7. Then spread the cheese on the onion. From experience, I can say that the melted cheese does not stack on a baking sheet and does not burn, it is better to break each slice of cheese into several parts and lay it out in a pyramid - so it will melt into a "cap" and our canapushki will eventually look aesthetically pleasing. It's up to you to put fresh or dried greens on the cheese! And again we send the baking sheet to the oven for 10-15 minutes...
    Then spread the cheese on the onion. From experience, I can say that the melted cheese does not stack on a baking sheet and does not burn, it is better to break each slice of cheese into several parts and lay it out in a pyramid - so it will melt into a "cap" and our canapushki will eventually look aesthetically pleasing. It's up to you to put fresh or dried greens on the cheese! And again we send the baking sheet to the oven for 10-15 minutes...
  8. So, after 10 minutes, try the onion for readiness. Ready.
    So, after 10 minutes, try the onion for readiness. Ready.
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