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Beetroot and goats' cheese open sandwich


Serves: 1
timePrep time: 10 mins
timeTotal time:
Beetroot and goats' cheese open sandwich
Recipe photograph by Laura Edwards

Beetroot and goats' cheese open sandwich

A speedy get-ahead lunch perfect for assembling at work the following day

Serves: 1
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
700Kcal
Fat
43gr
Saturates
8gr
Carbs
47gr
Sugars
7gr
Fibre
11gr
Protein
26gr
Salt
2.7gr

Ingredients

  • 50g cooked cocktail beetroot, roughly chopped
  • 100g houmous
  • 1 tbsp chopped dill or ½ tsp dried
  • 2 slices bread, such as rye
  • a small handful of rocket or other salad leaves
  • 40g vegetarian soft goats’ cheese or feta, crumbled
  • 2 tsp pumpkin seeds

Step by step

Get ahead
Make and chill the beetroot houmous the day before, and pack the elements in different containers. 
  1. Whiz the beetroot, houmous and most of the dill together in a small food processor until quite smooth.
  2. When ready to eat, toast the bread and spread with the beetroot houmous. Top each one with a few rocket leaves, some goats’ cheese, the remaining dill, and a scattering of pumpkin seeds.

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