Calling all beetroot lovers... or those yet to be converted! Love Beetroot have launched their latest Don’t Skip a Beet campaign to give a little love to their lessen used purple superfood. Vibrant, flavoursome and healthy, I've always loved beetroot for bringing extra elements to seafood dishes or a bit of colour to vegetarian meals.
Makes three beetroot bruschettas.
♥ Three slices of a good quality loaf
♥ 100g steamed cooked beetroot (around two balls)
♥ 50g crème fraîche
♥ A handful of fresh dill, finely chopped, plus extra for garnish
♥ 4-5 slices of good quality smoked salmon.
♥ Salt and pepper to season
Step one. Begin by lightly toasting your bread slices, set aside.
Step two. Dice your beetroot and mix together with around 1 tsp of crème fraîche and 2 tsp of chopped dill. Season with salt and pepper to taste. Lay the beetroot mix on your toasted bread.
Step three. Next, neatly lay your slices of salmon on top.
Step four. Lastly, finish with a dollop of crème fraîche, twist of black pepper and spring of dill.
Enjoy as a make-ahead starter, light lunch or perhaps smaller versions for canapes. Try with a squeeze of lemon or flavoured salmon or beetroot!
What are your favourite beetroot recipes or flavour combinations? Find more recipes over on Love Beetroot - including Sweet chili beetroot & ricotta filo tarts with nigella seeds, Mild malt beetroot dip with feta, sesame & lime and Beet-a-ganouch with sweet chili beetroot, sumac yogurt & toasted pine nuts.