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
Pour the blended beetroot purée into a bowl. Add the yogurt, shallot, balsamic vinegar and lemon zest.
Season to taste with salt and pepper.
Spread the beetroot cream onto lightly toasted bread slices. Top with crumbled feta, fresh dill and radish microgreens. Finish with freshly ground black pepper.
As a side dish, prepare a fresh salad using sunflower microgreens and purple radish microgreens.
