Beetroot and goats' cheese open sandwich
Serves: 1
Prep time: 10 minsTotal time: 
Recipe photograph by Laura Edwards
Beetroot and goats' cheese open sandwich
A speedy get-ahead lunch perfect for assembling at work the following day
Serves: 1
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
700Kcal
Fat
43gr
Saturates
8gr
Carbs
47gr
Sugars
7gr
Fibre
11gr
Protein
26gr
Salt
2.7gr
Ingredients
- 50g cooked cocktail beetroot, roughly chopped
- 100g houmous
- 1 tbsp chopped dill or ½ tsp dried
- 2 slices bread, such as rye
- a small handful of rocket or other salad leaves
- 40g vegetarian soft goats’ cheese or feta, crumbled
- 2 tsp pumpkin seeds
Step by step
Get ahead
Make and chill the beetroot houmous the day before, and pack the elements in different containers.
- Whiz the beetroot, houmous and most of the dill together in a small food processor until quite smooth.
- When ready to eat, toast the bread and spread with the beetroot houmous. Top each one with a few rocket leaves, some goats’ cheese, the remaining dill, and a scattering of pumpkin seeds.
