- YIELD: 2 Servings
- PREP: 30 mins
- COOK: 10 mins
- READY IN: 40 mins
Ingredients
- 2 large beetroots peeled and quartered
- 1 Garlic Clove
- 1 tbsp lemon juice
- 1 tsp Cumin Powder
- 1 tbsp Good Quality Extra Virgin Olive Oil
- 1 tbsp Vegan Sour Cream
- Fresh Ciabatta bread
- Tomato chopped
- Basil
Instructions
- Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft. Unwrap and allow to cool before handling
- Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency
- Spread on toasted ciabatta bread and top with tomato and basil. Serve immediately.
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