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Roasted beetroot on toast

Roasted beetroot toast

Roasted beetroot on toast

55 mins
Super easy

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Laura Fyfe

Ingredients

4 raw beetroots

4 tablespoons red wine vinegar

5 sprigs of fresh thyme

4 slices of sourdough

2 tablespoons creamed horseradish

a few fresh chives

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Scrub the beetroots really well, then chop into wedges and place in a roasting tray.
  3. Add the vinegar, thyme and 4 tablespoons of water, then toss to coat (you may want to wear gloves!).
  4. Cover with tin foil and roast for 45 minutes, or until cooked through.
  5. When you're almost ready to serve, toast the bread and spread with the horseradish.
  6. Top with the roasted beetroot, then snip over chives and tuck in.

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