Beetroot salsa with Feta on rye toast

Put a spin on the classic comfort snack cheese on toast with a few artisan ingredients that can really take it up a notch.

The smooth, creamy feta goes beautifully with the bite of the beetroot and is ready in less than 10 minutes – perfect for a quick snack or a light lunch.

This recipe calls for juniperberry & black pepper-infused beetroot, but there are dozens of other ready-to-eat flavours available from the big supermarkets – try the pomegranate and cumin beetroot from Waitrose of the Sweetfire baby beetroot from Tesco for a different take on this easy recipe.

Juniperberry & Blackpepper Infused Beetroot Salad with Feta on Rye Toast

Juniperberry & Blackpepper Infused Beetroot Salad with Feta on Rye Toast

Serves: 2   Preparation time: 10 minutes

You’ll need:

  • 4 Juniperberry & Black Pepper Infused Beetroot, chopped into small cubes
  • 2 spring onions, sliced
  • 1 sprig mint, leaves chopped
  • zest of ¼ lime
  • 2 tsp olive oil
  • 4 slices rye bread
  • 80g feta cheese


  1. In a bowl, combine the beetroot, spring onion, mint, lime zest and oil and season.
  2. Toast the bread and butter if desired. Cut 4 small slices of feta across the depth of the block and place one on top of each slice of toast then top with the beetroot salsa.


Recipe courtesy of:

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Rachel - Silversurfers Assistant Editor

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