1 packet Marcel’s Fancy Blinis (in your supermarket’s freezer section)
1 packet precooked beetroot (or you can roast or boil your own!)
125g sour cream
1 cup balsamic vinegar
¼ cup honey
24 walnut halves
Make balsamic reduction by heating vinegar and honey in small pot over high heat. Bring to boil, reduce heat to low, and simmer until vinegar has reduced to 1/3 cup (about 10 min). Leave to cool (or use a pre-made balsamic reduction!)
Slice beetroot into small, thin strips.
Warm blinis according to packet directions.
Top blinis with a teaspoon of sour cream, two small beetroot slices, a walnut half and microgreens. Drizzle with balsamic reduction to serve.