What Fresh: Beetroot Toast


Beetroot Toast


(3 or 4 small roots) peeled raw beetroot

1 tablespoon butter

1 tablespoon virgin olive oil

1 teaspoon ground cumin seeds

1 teaspoon sesame seeds

1 lemon zest and juice

Salt and freshly ground pepper

4 ounces  goat cheese, crumbled

1 tablespoon parsley

4 slices bread, toasted

Peel the beetroot and finely grate. (If you are grating by hand, take care as the juice can splash and stain clothing.)  Heat the butter and olive oil in a saucepan, then add the cumin and sesame seeds and cook for a couple of minutes. Add the grated beetroot, turn heat to low and heat for two or three minutes, stirring to heat evenly. Turn off the heat and add the lemon zest, salt, and black pepper. Stir in half of the goat cheese. Scoop a little on each slice of toast and then add the rest of the goat cheese and garnish with parsley.

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