Crispy
Beetroot Toasts
These vibrant toasts are a feast for the eyes and the palate. The earthy sweetness of beetroot paired with crunchy walnuts and salty parmesan makes for an irresistible combination.
What do I need?
- 4–6 slices sourdough or crusty bread
- 2 tbsp olive oil
- 1 tub (200 g) Yumi’s Roasted Beetroot Dip
- ¼ cup walnuts, roughly chopped
- ¼ cup shaved parmesan (or plant-based alternative)
- Fresh mint leaves, to garnish
- Salt and pepper, to taste
How do I make it?
- Lightly brush the sourdough slices with olive oil and grill or toast them until golden and crisp on both sides.
- Generously slather each toast with Yumi’s Roasted Beetroot Dip.
- Sprinkle over the chopped walnuts and shaved parmesan.
- Add fresh mint leaves and season with black pepper. Finish with a pinch of sea salt if desired.
- Serve immediately while the toast is still warm and crisp.
