Juniperberry & black pepper-infused beetroot salsa with feta on rye toast
Make cheese on toast exciting with this quick and easy recipe featuring smooth and creamy feta cheese topped with ruby red infused beetroot. Juniperberry & black pepper cocktail beetroot can be purchased from Sainsbury’s, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury’s Taste the Difference), Sweetflame Beetroot (Sainsbury’s Taste the Difference), Pomegranate & Cumin Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA)
Author: www.lovebeetroot.co.uk
Serves: 2
Ingredients
- 4 Juniperberry & black pepper-infused beetroot, chopped into small cubes
- 2 spring onions, sliced
- 1 sprig mint, leaves chopped
- zest of ¼ lime
- 2 tsp olive oil
- 4 slices rye bread
- 80g feta cheese
Method
- In a bowl, combine the beetroot, spring onion, mint, lime zest and oil and season.
- Toast the bread, and butter.
- Cut 4 small slices of feta across the depth of the block and place one on top of each slice of toast then top with the beetroot salsa.
