created by Sasha Holt
See Sasha Holt's website for more great recipes.
Beetroot Toast
We think this is a brilliant way to take advantage of the beetroots sweet and creamy texture. It's delicious for breakfast or brunch served with an egg on top or just as is. And the best part is, beets are available almost the entire year in Sweden, except during the late spring early summer months. So stock up and make a big batch of this beet dish; it's great to have as leftovers as it can be used as a side to really any main dish or as a salad topping.
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Preparation
1
Boil the beetroots for an hour until you can easily push a fork straight through them (this can be done in advance and they can be kept in the fridge for a week or so).
2
In a food processor, blitz the beetroot, balsamic, oil, herbs and a good screw of salt and pepper. I like it quite smooth but if you prefer to keep it more textured, feel free.
3
Toast the sourdough slices, spread them with a thin layer of cream cheese and top with the beetroot mix, goat's cheese and microgreens. Tuck in.