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

Ingredients

  • 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

Method

  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

Nourish With Balance.

© Talia Cecchele, 2020