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Roasted beetroot toast
Vegetarian
v
Roasted beetroot toast
Vegetarian
v
Serves
Serves
4
Time
Cooks In
55 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Dinner Party
Starters
Sandwiches & wraps
Bread
Nutrition per serving
Plus
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
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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
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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.
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