An asparagus recipe for every occasion 
8 recipes to boost exercise 
High-protein vegetarian recipes 
Gluten-free recipes for Easter 
Step-by-step: how to make Jamie Oliver brownies 
Sausage Pasta 
Behind the Scenes in Italy 
Roast Leg of Lamb 
Smoothie Berry Breakfast Bowl 
How to Make Fruit Crumble 
Campaigns
Quick Easy and Healthy 
Nutritional Advice 
Family
Ministry of Food
Cookery School
Roasted beetroot toast
Roasted beetroot toast
Serves 4
Cooks In55 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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
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.
Comments