Chioggia beetroot, cottage cheese & pesto toast

Quick ideas

Chioggia beetroot, cottage cheese & pesto toast

Name: Chioggia beetroot, cottage cheese & pesto toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1

Serves 1 15 min

Chioggia beetroot is beetroot's jazzier cousin, with beautiful contrasting pink and white rings. Show off its beauty by slicing and serving on toast with creamy cottage cheese, punchy pesto and walnuts. An easy, tasty lunch.

Cook's notes

You could keep the beetroot raw, but it won't be quite as sweet. An air fryer is a quick, efficient way to cook the beetroot if you have one.

Print recipe

Ingredients

1 chioggia beetroot
2 slices of bread (I used Riverford sourdough)
100g cottage cheese
30g green pesto
10g walnuts, roughly chopped

Image of Chioggia beetroot, cottage cheese & pesto toast

Method

Prep time: 5 min

Cooking time: 10 min

Step 1

Peel the beetroot and cut it into thin slices, about 2mm thick. If you have an air fryer, cook for 8 mins at 185C. Alternatively, cook in an oven for 10-15 mins, or use raw.
Step 2

Toast the bread.
Step 3

Spread the cottage cheese over the toast, then top with the beetroot slices. Finish by dolloping over the pesto and sprinkle over the walnuts.

Search Riverford