These are fabulous for a picnic or packed lunch, or try them at home with toasted bread instead. Beetroot provides several nutrients, notably folic acid and potassium.
SERVES 4
PREP TIME 10 MINS
COOK TIME 20 MINS
Recipe Ingredients:
| 2.5 oz small beetroot, about 75 g each, peeled and sliced 5 mm (1/4 in) thick |
| 1 tbsp olive oil |
| Salt and freshly ground black pepper |
| 8 large slices sourdough or other rustic bread |
| Butter, softened, for spreading |
| 7 oz (200 g) soft goat’s cheese |
| 2 handfuls rocket leaves |
Recipe Methods:
| 1 Preheat the oven to 200°C (400°F/Gas 6). Place the beetroot slices on a baking tray, brush them with olive oil, and season them well. Bake them at the top of the oven for 20 minutes, turning once, until they are lightly browned and cooked through. Remove them from the oven and set aside to cool. |
| 2 Spread the slices of bread with butter on one side only. Spread four slices with one-quarter each of the goat’s cheese, season with a little pepper, then add a layer of the cooled beetroot slices. |
| 3 Top the beetroot with a layer of the rocket and finish the sandwich with a final slice of bread, buttered-side down. Cut in half to serve, or pack into a container for transportation. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 75.25 g | Fibre : 2.9 g |
| Iron : 5.18 mg | Sugar : 9.86 g |
| Calcium : 358.59 mg | Sodium : 1744.28 mg |
| Potassium : 452 mg | Calories: 876.18 kcal |
| Protein : 39.74 g | Vitamin A : 3522.35 IU |
| Vitamin C : 9.47 g | Carbohydrates : 9.52 g |
| Saturated Fat : 42.71 g | Cholesterol : 134.29 mg |