50g Greek yoghurt
bunch of uncooked beetroot – washed, topped, tailed and sliced into wedges
1tbsp maple syrup
lemon juice
olive oil
balsamic vinegar
chilli flakes
blue cheese, to crumble – I used Kingcott Blue
herbs to decorate
50g mixed nuts (optional)
Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to enjoy throughout the week. The addition of spicy nuts takes this to the next level, … Continue reading "Roast beetroot & blue cheese on sourdough"
Move over avocado and feta, this is a stunning sourdough topper, showcasing abundant British beetroot and stunning local creamy blue cheese from Kingcott Dairy. A delicious lunch, and the roast beetroot keeps in the fridge perfectly for three days to enjoy throughout the week. The addition of spicy nuts takes this to the next level, but do feel free to omit. I don’t peel my beetroot, I simply wash and top and tail, as so much goodness is in the skin.
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