Roasted Beetroot & Black Pudding Canapes

These canapes were inspired by the delicious Odysea x Kew Apple Balsamic Vinegar. I already loved their Pomegranate balsamic but every fruit has its own flavour profile and I wanted to stretch the potential of this new to me ingredient. Reducing to a thick syrup consistency turns it to a versatile ingredient that can add sweetness and acidity at the same time to a wide range of foods.


For 20-30 Canapes:

2-3 Medium sized beetroot of different colours

2 Gem lettuce

4 Black pudding slices, 250g

2 Eating apples

2 cloves of garlic, finely chopped

2 tbsp Odysea Feta and Yogurt Spread

2 Sprigs of Thyme

Salt and pepper to taste

2 tbsp Greek Extra Virgin Olive Oil

100ml Odysea x Kew Apple Balsamic Vinegar, plus 2 tbsp

To Serve:
Micro greens and/or salad cress
White and black sesame seeds


  1. Make a syrup with the apple balsamic vinegar by bringing to a soft boil in a small saucepan for a few minutes to thicken.  If when cool, the syrup is too thick to be brushed,  loosen it by adding a little more from the bottle.  Keep to the side.
  2. Boil or roast the beetroot until tender. I like mixing different varieties if I can find them.  Boil until soft.  Drop in icy water to stop them from over cooking and trim top and bottom and peel.
  3. You may choose to cut the beetroot in slices 0.3cm thick and then use a cutter to make perfect circles to fill and present as half moons (very pretty but a little messy to eat by hand) or  cut into very small dice (brunoise) if you are going to serve on leaves of gem lettuce.
  4. While the beetroot is cooking,  chop the black pudding in very small cubes.   Peel, core, slice and chop the apples in tiny cubes also.
  5. Bring a frying pan to a high heat and add 1 tbsp of olive oil. Add the apple and 1 sprig of thyme and cook quickly on high heat to caramelise. It should still have a bite.
  6. Transfer to a bowl.  Add the remaining olive oil to the frying pan and cook the chopped black pudding together with the garlic again on high heat stirring for a few minutes. When cooked, add the 2 tbsp of apple balsamic vinegar to the pudding and let it evaporate.  Remove from the heat and add to the apple in the bowl. Season and stir.
  7. Transfer the feta and yogurt spread to a piping bag and make a small cut to its tip, no more than the size of a pea. Separate the leaves of the gem lettuce, wash and drain.
  8. Spoon a little of the apple and black pudding mix into each leaf. Pipe dots of the yogurt and feta spread, sprinkle with some sesame seeds and micro greens and last drizzle with the apple balsamic glaze syrup. If you are serving the moon shape beetroot slices, fill, brush with balsamic glaze syrup and sprinkle with sesame seeds.