Jamie Oliver

Roasted beetroot toast

Roasted beetroot toast
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Roasted beetroot toast

Serves 4
Cooks In55 minutes
DifficultySuper easy
Healthy
Nutrition per serving
  • Calories
    126
    6%
  • Fat
    1.2g
    2%
  • Saturates
    0.2g
    1%
  • Protein
    4g
    8%
  • Carbs
    24.8g
    10%
  • Sugars
    5.4g
    6%
  • Salt
    0.7g
    12%
  • Fibre
    1.7g
    -

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Laura Fyfe
READ MORE
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
Recipe From

Jamie Magazine

By Laura Fyfe
READ MORE
Tap For Ingredients

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

Of an adult's reference intake