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Cheddar and Spring Onion with Dipped Beetroot on Granary Bread

This recipe for Cheddar and Spring Onion with Dipped Beetroot on Granary Bread has been reproduced courtesy of www.lovebeetroot.co.uk

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much more to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

To find out more about beetroot, its history, health benefits and lots of exciting ways to cook with it <click here> or visit www.lovebeetroot.co.uk

Ingredients for Cheddar and Spring Onion with Dipped Beetroot on Granary Bread

4 thick-cut slices granary bread
200g mature cheddar, grated
4 spring onions, finely sliced
1tbsp plain yogurt
Salad leaves
4 Traditional cooked beetroot, cut into slices
Salt & freshly ground black pepper

How to make Cheddar and Spring Onion with Dipped Beetroot on Granary Bread

  • Mix the cheese, spring onion and yogurt in a small bowl.
  • Season to taste with salt and freshly ground black pepper.
  • Top each slice of bread with a little salad and drop spoonfuls of the cheese mixture on top.
  • Finish with the slices of beetroot and serve immediately.

Serves 4

Open Beetroot Sandwiches

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Published with permission of www.lovebeetroot.co.uk

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