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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
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250g cooked beetroot (I use pre-cooked and pickled beetroot from a jar)
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80g ricotta
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1/4 cup grated parmasen cheese
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1 tbs olive oil
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2 twigs fresh thyme
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1/4 cup walnuts
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Squeeze of lemon juice
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4 eggs
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4 slices sourdough bread
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1 tbs chia seeds
Method
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Add beetroot, ricotta, parmesan cheese, olive oil, the leaves from the thyme, walnuts and lemon juice in a food processor
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Blend until smooth
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Poach eggs
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Toast bread
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Spread beetroot dip on toast and top with poached eggs
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Sprinkle chia seeds on top
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