Recipes
Discover
Nutrition
Video
Vegan Recipes
Healthy recipes
Healthy soups
Healthy snacks
Healthy lunches
Quick & healthy
Healthy chicken recipes
Healthy fish recipes
Main Ingredient
Chicken
Pasta
Vegetables
Fish
Beef
Eggs
View more…
Special Diets
Vegetarian ideas
Gluten-free
Vegan
Dairy-free
Meals & Courses
Soup recipes
Cheap & cheerful
Desserts
One-pan recipes
Quick fixes
Community Cooking
View more…
Baking
Cakes
Gluten-free cakes
Afternoon tea treats
Cookies
Breads & doughs
Tarts
View more…
Family Food
Cooking with kids
Family favourites
School night suppers
Batch cooking
Quick & easy
Money saving recipes
View more…
Special occasions
Winter warmers
Dinner for two
Mother’s day recipes
Easter bakes
Sunday lunch
Gorgeous winter soups recipes
View more…
Books & TV
Jamie and Jimmy’s Friday Night Feast
7 ways
Jamie: Keep Cooking & Carry On
Jamie’s Meat-Free Meals
5 Ingredients – Quick & Easy Food
Jamie’s Super Food Family Classics
View more…
Family Food
Cooking with kids
Batch Cooking
Family Favourites
Freezer Recipes
Midweek Family Meals
Weaning
View more
Features
Vegan
Breakfast & Brunch
Comfort Food
Desserts
Fakeaways
View more
How to’s
How to have a healthy vegan diet
How to make vegan pancakes
Brilliant baked potato fillings
How to make French toast
How to cook the perfect steak
View more
More Jamie Oliver
7 days of 7 ways
Keep Cooking Daily
The Jamie Oliver Cookery School
Ministry of Food
Campaigns
Vegepedia
Community Cooking Recipes
Roasted beetroot toast
Vegetarian
v
Roasted beetroot toast
Vegetarian
v
Serves
4
Cooks In
55 minutes
Difficulty
Super 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
Recipe From
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
Recipe From
Jamie Magazine
By Laura Fyfe
Share this Recipe
Please enable functionality cookies to use this feature
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.
Please enable targetting cookies to show this banner
Related features
Dinner, sorted: Jamie’s fresh gnocchi, pasta, & sauce range
Cooking Buddies: Kitchen hacks with Buddy
12 sizzling kebab recipes
Recipe From
Jamie Magazine
By Laura Fyfe
Related video
Perfect roast vegetables: Jamie Oliver