Beetroot "fancy toast" with Goat Cheese & Hazelnuts

🧂 Ingredients

• 500 g cooked beets
• 2 cloves garlic
• 2 tbsp lemon juice
• 1 pinch cayenne pepper
• 1 tsp cumin
• 1 tbsp tahini
• 2 tbsp olive oil
• 1 pinch salt
• 150 g goat cheese
• 1 tbsp lemon juice
• 4 tbsp cream
• 8 slices crusty bread
• olive oil
• 50 g hazelnuts
• dill

Instructions

• 1 Chop the beets into equal sized pieces
• 2 Crush the garlic
• 3 Place all ingredients into a food processor and blitz until combined
• 4 Set aside
• 5 Place hazelnuts into a frying pan on medium heat
• 6 Heat for 3-4 minutes, moving the hazelnuts regularly
• 7 Place hazelnuts in a tea towel and rub together – this removes the skin easily
• 8 Roughly chop
• 9 Place goat cheese in a small food processor and blitz for a few seconds
• 10 Add cream and lemon juice to combine
• 11 Drizzle the bread in olive oil and grill
• 12 Top with beetroot mixture
• 13 Pipe or spoon some goat cheese on top and sprinkle hazelnuts & dill over
• 14 You can also use a baguette to make them into crostini’s/canapes for a dinner
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Nutrition Info