Biscuit Bites With Beetroot And Carrot Shots

Colourful and tasty, makes for a great party starter. This recipe is from FoodFood TV channel

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Biscuit Bites With Beetroot And Carrot Shots
Main Ingredients Salted biscuits , Carrots
Cuisine Fusion
Course Snacks and Starters
Prep Time 16-20 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Biscuit Bites With Beetroot And Carrot Shots

  • 16 Salted biscuits
  • 3 medium Carrots peeled
  • 1 medium Beetroot peeled
  • 1 inch piece Ginger
  • few Fresh mint leaves
  • to taste Salt
  • 1/2 Lemon
  • 200 grams Tofu
  • as required Chilli garlic sauce
  • 2 tablespoons Eggless mayonnaise
  • few Fresh coriander leaves


  1. Halve the carrots and beetroot and put into the juicer, one after the other, and extract juice. Put ginger and few mint leaves into the juicer and extract juice. Collect all the juice in the same jar. Add salt and juice of ½ lemon and mix well. Chill in the refrigerator.
  2. Cut tofu into ¼ inch thick small round slices with a small cookie cutter. Mix 1 tsp chilli garlic sauce and 2 tbsps eggless mayonnaise in a bowl.
  3. Arrange the biscuits on a flat surface, keep a small mint leaf on each, over that drop a dollop of chilli garlic-mayonnaise sauce. Keep a tofu slice on each, and over that put a drop of chilli garlic sauce. Place a small coriander leaf over each.
  4. Pour the carrot-beetroot juice in shot glasses till ¾ full.
    Arrange the biscuits on one side of a serving platter, keep the shot glasses on the other and serve. Each biscuit is supposed to be had with a swig of the juice.

Nutrition Info

Calories 1195
Carbohydrates 143.2
Protein 36.6
Fat 21.8
Other Fiber 9