///Beetroot on Toast

Preparation time: 5 minutes + 20 minutes to bake the beetroot 

Our favourite breakfast this week – beetroot relish on toast with avocado and spinach. This recipe is so quick and easy to prepare and is also very easy to transport to the office if you eat breakfast at work. We recommend preparing a batch of the beetroot relish in advance and stocking up your freezer so you can grab a serving as needed.

Beetroot and turmeric are great additions to your daily diet. Beetroot is a good source of iron and folate (naturally occurring folic acid) and also contains antioxidants including nitrates, betaine, and magnesium. Turmeric is a spice and medicinal herb which has been used in India for thousands of years due to it’s powerful anti-inflammatory effects and use as a very strong antioxidant.

Ingredients: 

  • 1 or 2 slices of wholemeal, low GI bread
  • 1 beetroot
  • 1/2 avocado
  • 1 tablespoon of low fat natural yoghurt, coconut yoghurt or dairy-free yoghurt
  • 1 teaspoon of ground turmeric
  • Pink Himalayan salt
  • Ground black pepper
  • Spinach leaves
  • Optional low fat cottage cheese or homemade hummus

Preparation: Beetroot relish

  • Peel your beetroot, and bake in the oven on 200c for 20 minutes or until soft in the centre
  • Once cooled, blend the beetroot using a blender, and stir in a large tablespoonful of low fat natural yoghurt or diary-free yoghurt
  • Freeze or refrigerate surplus relish

To serve:

  • Spread the beetroot relish on your toast
  • Top with slices of fresh avocado
  • Garnish with spinach leaves
  • Season with salt, pepper & ground turmeric to your liking
  • Optional: add a spoonful of cottage cheese or homemade hummus to finish
2017-11-16T11:26:21+00:00 August 9th, 2017|Harvest Kitchen|0 Comments