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Beetroot, Feta & Radish Microgreens Toast

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Tartine à la betterave

Ingredients

  • 4 slices of rustic country bread

  • 200 g cooked beetroot, blended into a purée

  • 80 g radish microgreens

  • 3 tbsp Greek yogurt or cream cheese

  • 150 g crumbled feta cheese

  • A few sprigs of fresh dill

  • 1 tbsp balsamic vinegar

  • A few lemon zests

  • 1 shallot, finely chopped

  • Salt and pepper

Preparation

  1. Place the blended beetroot purée in a bowl. Add the Greek yogurt, shallot, balsamic vinegar and lemon zest.

  2. Season to taste with salt and pepper.

  3. Spread the beetroot cream over lightly toasted bread slices. Top with crumbled feta, fresh dill and radish microgreens, then finish with freshly ground black pepper.

  4. Serve with a fresh side salad made with sunflower microgreens and purple radish microgreens.

goodpousse
Recipe created with the collaboration of Simone&Co.

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