Yumi’s Roasted Beetroot Blini

 Endless Possibilities with Yumi’s Roasted Beetroot

Makes 20


160g plain flour
2 tsp caster sugar
1 tsp salt
150ml barely warm milk
2 eggs, separated
2 tbsp Yumi’s Roasted Beetroot dip, plus extra to serve
2 1/4 tsp instant dried yeast
1 tbsp sour cream, plus extra to serve
Melted ghee, to fry
Smoked salmon, capers, dill and cracked black pepper to serve


  1. Place flour in a large bowl. Make a well in the centre.
  2. Add sugar and salt to the milk, mix well. Stir in yolks, beetroot dip and yeast and mix until all dissolved.
  3. Pour liquid mixture into the flour well and slowly incorporate flour into liquid, mixing until combined. Leave the dough in a warm place until doubled (this will take around an hour).
  4. Stir in sour cream, whisk egg whites to soft peaks and fold into the dough.
  5. Heat a large, non-stick pan over low-medium heat. Brush the melted ghee over the base of the frypan to coat. Spoon tablespoon size dollops of the mixture into the pan (you may need to do this in batches, depending on the size of your pan), fry for 40 seconds then flip and fry for a further 40 seconds.
  6. Serve topped with a small amount of extra beetroot dip, sour cream, smoked salmon, capers, dill and cracked black pepper.
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