Make cheese on toast exciting with this quick and easy recipe featuring smooth and creamy feta cheese topped with ruby red infused beetroot.

Juniperberry & Black Pepper Infused Beetroot Salsa

Juniperberry & Black Pepper Infused Beetroot Salsa

Serves: 2

Preparation time: 10 minutes



Ingredients:

  • 4 Juniperberry & Black Pepper Infused Beetroot, chopped into small cubes
  • 2 spring onions, sliced
  • 1 sprig mint, leaves chopped
  • zest of ¼ lime
  • 2 tsp olive oil
  • 4 slices rye bread
  • 80g feta cheese

Method:

  1. In a bowl, combine the beetroot, spring onion, mint, lime zest and oil and season.
  2. Toast the bread and butter if desired. Cut 4 small slices of feta across the depth of the block and place one on top of each slice of toast then top with the beetroot salsa.

Cook's Tips: Juniperberry & Black Pepper Cocktail Beetroot can be purchased from Sainsbury's, or choose a different flavour from the infused beetroot ready-to-eat range, which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose), Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury's Taste the Difference), Sweetflame Beetroot (Sainsbury's Taste the Difference), Pomegranate & Cumin Beetroot (Waitrose) and Honey & Ginger Beetroot (ASDA).

Recipe courtesy of www.lovebeetroot.co.uk

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