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Beetroot and Brie on Toast
When you get beetroot in your box, boil or roast a few until tender. Then, pop them in the fridge - where they'll keep for a week - and use them to whip up quick treats like this. Serves as many or as few as you like, and pair with a simple, balsamic dressed salad of green battavia lettuce leaves.
Ingredients
- 1 cooked beetroot
- Brie, as much or as little as you like
- Sourdough bread
- Butter or olive oil
You could tart it up a bit - say, by laying a few whole chive straws across the top - and serve it as a starter!
Method
1. Simply slice your bread, slather with butter or olive oil, pile on a layer of beetroot.
2. Top generously with cheese and pop under grill till golden.
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(85p per 100g)
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