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Beetroot toast with goat cheese

15 minutes
4 portions


  • 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


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. 

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