Beet Bruschetta toast πŸ‘πŸž

CARROT

There seems to be a lot of benefits with beetroots, especially the organic ones, apparently, beetroots are a rich supply of iron and vitamins! Quite the right veggie for a woman, my mom used to nag a lotΒ for me to have beets as a kid, but for some strange reason, I never liked beetroots, though there is this one special Srilankan curry my mom used to cook with pineapples and beets which were yummy! (Yes, I know I’ll get the recipe soon lol).

Anyways, to cut it short, I was quite hungry this afternoon and was wondering what I could make easily with the stuff I already had in my kitchen. I was craving for a bruschetta and obviously didn’t have the french bread but instead had some brown bread. And I noticed I still hadn’t used my organic beets, and then voila the idea of a ‘Beet Bruschetta toast‘ was born!

Beet Bruschetta toast

  • Servings: 1-2
  • Print

A quick and easy bruschetta toast.


Ingredients

  • 1-2 mediumΒ organic beets
  • 3 slices of brown bread
  • 1 medium red onion (Chopped)
  • 1tsp cumin seeds
  • 1/2Β tsp pepper
  • 1 tsp dried basil leaves
  • 1 spring onion (Chopped)
  • 1 garlic pod (half cut)
  • 2 tbsp olive oil
  • Margarine
  • Cream cheese enough to spread on bread slices

Directions

  1. Pour olive oil into pan and add cumin seeds
  2. Once the cumin seeds splutter add the chopped red onions and green onions
  3. WhenΒ the onions are translucent add the beets and stir well and cook for 5 minutes
  4. Apply generously margarine onto both sides on the toast, and pan toast them
  5. Once the bread is toasted well, rub a (half cut) garlic pod onto the front side of the toasted bread.
  6. Apply the cream cheese on the garlic-rubbed the side of the toast, and a dollop of the cooked beets and add a coriander leaf on top.



Bon Appetit!


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