Roasted beetroot toast

Name: Roasted beetroot toast
Total time: 55 min
Yield: 4
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

Vegetarianv

Serves 4

Cooks In55 minutes

DifficultySuper easy

Jamie Magazine Vegetables Dinner Party Starters Sandwiches & wraps Bread

Nutrition per serving

Calories 126 6%
Fat 1.2g 2%
Saturates 0.2g 1%
Sugars 5.4g 6%
Salt 0.7g 12%
Protein 4g 8%
Carbs 24.8g 10%
Fibre 1.7g -

Of an adult's reference intake

Jamie Magazine

By Laura Fyfe

Tap For Method

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

Tap For Method

Jamie Magazine

By Laura Fyfe

Tap For Ingredients

Method

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