Ingredients
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4 slices of rustic country bread
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200 g cooked beetroot, blended into a purée
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80 g radish microgreens
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3 tbsp Greek yogurt or cream cheese
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150 g crumbled feta cheese
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A few sprigs of fresh dill
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1 tbsp balsamic vinegar
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A few lemon zests
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1 shallot, finely chopped
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Salt and pepper
Preparation
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Pour the blended beetroot purée into a bowl. Add the yogurt, shallot, balsamic vinegar and lemon zest.
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Season to taste with salt and pepper.
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Spread the beetroot cream onto lightly toasted bread slices. Top with crumbled feta, fresh dill and radish microgreens. Finish with freshly ground black pepper.
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As a side dish, prepare a fresh salad using sunflower microgreens and purple radish microgreens.
