Baby beetroot are delicious and this recipe is so easy.
4-6 baby beetroot, washed, topped and tailed
2 Tbsp pesto [see our recipe]
1 Tbsp canola oil
2 slices ciabatta, toasted
1 cup salad leaves
Place beetroot in a saucepan of cold water. Bring to the boil. Reduce heat and simmer until cooked.
Remove from saucepan. Pat dry with paper towels and slice into quarters and place in a bowl.
Mix pesto and oil together, add to beetroot and toss.
Serve beetroot on toasted ciabatta with salad leaves.
Nutrition Information Panel
|Per Serving [2 Serves]|
|- saturated fat||1.8g|