Beetroot & Ricotta Toast

July, 2019

​I love to make a vibrant meal and this is perfect for a weekend breakfast (or lunch, or dinner on any day of the week). Beetroot is high in antioxidants (thanks to it's amazing colour) and pairs perfectly with ricotta. 

Beetroot & Ricotta Toast

Serves 2

  • 250g cooked beetroot (I use pre-cooked and pickled beetroot from a jar)

  • 80g ricotta

  • 1/4 cup grated parmasen cheese

  • 1 tbs olive oil

  • 2 twigs fresh thyme

  • 1/4 cup walnuts

  • Squeeze of lemon juice 

  • 4 eggs

  • 4 slices sourdough bread

  • 1 tbs chia seeds

  1. Add beetroot, ricotta, parmesan cheese, olive oil, the leaves from the thyme, walnuts and lemon juice in a food processor

  2. Blend until smooth

  3. Poach eggs

  4. Toast bread

  5. Spread beetroot dip on toast and top with poached eggs

  6. Sprinkle chia seeds on top


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© Talia Cecchele, 2020