Prep
10 mins

Cooking Time

Cooking
5 mins

Serves 2

Beetroot

Ingredients

Serves: 2

For the pesto:

  • 2 Florette Beetroots
  • 2 cloves of garlic, minced
  • 100g pine nuts, toasted
  • 50g  parmesan cheese grated
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 3 tbsp water

For the sandwich:

  • Ciabatta
  • Goats cheese
  • Watercress

Method

  1. Start by toasting the pinenuts by addding them to a dry pan and toasting on a medium heat until lovely and toasted.
  2. Drain the beetroots and then tip them into your blender. Add the garlic, pine nuts, cheese, water and olive oil.
  3. Blitz until smooth (aprox 2 minutes). Season to taste.
  4. Cut the ciabatta into slices the toast on both sides.
  5. Top with the beetroot pesto and goats cheese then pop under the grill to melt the goats cheese a little.
  6. Finally top with some watercress.
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