Make cheese on toast exciting with this quick and easy recipe featuring smooth and creamy feta cheese topped with ruby red infused beetroot.
|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|
What to do:
- In a bowl, combine the beetroot, spring onion, mint, lime zest and oil and season.
- Toast the bread and butter if desired. 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.
Cook’s Tips: 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).