Toast with Beetroot Spread and Marinated Cucumber
-
4 persons -
20 min
Ingredients 4
- 8 slices of sourdough bread
- 250 gr beetroot, cooked
- 100 gr Provamel Organic soya alternative to Yogurt No Sugars
- 1 cucumber
- ½ garlic clove
- 1 lemon, juice
- 4 tbsp olive oil
- Salt and pepper
- Fresh mint leaves
preparation 20 min
- First make the beetroot spread. Blend together the beetroot and the Provamel Organic Soya alternative to Yogurt No Sugars., until smooth , season with salt and pepper to taste.
- Thinly slice the cucumber lengthwise ( a vegetable peeler is ideal, or a mandolin if you have one). Discard the seedy core and put the cucumber ribbons in a bowl.
- Crush the garlic , mix with the lemon juice and olive oil and, season with salt to taste. Pour the dressing over the cucumber and leave to marinate for a few minutes.
- Toast the bread.
- Top each slice with the beetroot spread and marinated cucumber and finish with a refreshing sprinkle of chopped mint. Super tasty, crispy, crunchy, creamy, zesty. Raise a toast to toast.
