Ingredients

Instructions

1. 1

   In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt.

2. 2

   In a separate jug, whisk the warm milk, egg, and beet puree together until completely smooth and consistent.

3. 3

   Pour the wet ingredients into the dry mixture and whisk until well combined to form a batter.

4. 4

   Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 30 to 45 minutes until slightly bubbly.

5. 5

   While the batter rests, prepare the topping by whipping the goat cheese, heavy cream, chopped dill, and lemon zest together in a small bowl until light and fluffy.

6. 6

   Heat a large non-stick skillet over medium heat and lightly grease with a small amount of butter or oil.

7. 7

   Drop small spoonfuls (about 1 tablespoon each) of batter into the pan to form mini pancakes, being careful not to crowd the pan.

8. 8

   Cook for 1-2 minutes until small bubbles appear on the surface of the blinis, then flip and cook for another minute until set.

9. 9

   Transfer cooked blinis to a serving platter and top each with a dollop of the whipped goat cheese mixture before serving.