Beetroot toast with goat cheese
Medium
Appetizers
15 minutes
4 portions
Ingredients
- Beetroot puree Hortex 1 package
- Baguette 1
- Goat cheese 200 g
- Olive oil 2 tablespoons
- Red onion 2
- Apples 2
- Wine vinegar 1/2 cup
- Dried thyme 1 tablespoon
- Brown sugar 1 teaspoon
- A handful of arugula or other fresh herbs
- Balsamic sauce for decoration
- Salt, pepper
Preparation
Step 1
Slice the apples and onions into thin wedges and sauté them in olive oil. Add the wine vinegar and cook on low heat for 15 minutes.
Step 2
Add the beetroot and cook for another 15 minutes.
Step 3
Add sugar and season with salt, pepper and thyme. Meanwhile, cut the baguette into 1.5 cm slices and toast them in an oven preheated to 200˚C.
Step 4
Spread a generous amount of the chilled chutney on each slice of toasted bread, top with slices of goat cheese, arugula and a drizzle of balsamic glaze.
