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.
Serves: 2 Preparation time: 10 minutes
- 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
- In a bowl, combine the beetroot, spring onion, mint, lime zest and oil and season.
- 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: www.lovebeetroot.co.uk