Toast with beetroot spread and avocado

Whip up this toast dish in 15 minutes and enjoy the taste of a trendy lunch spot. Avocado, home-made beetroot spread and a handful of pomegranate and pumpkin seeds. Delicious and nutritious for a fabulous lunch.

Directly to...

Ingredients

Beet spread

Sandwiches

Kitchen tools

EAT ME products in this recipe

Keep screen on

Preparation method

  1. Puree all the ingredients for the beetroot spread in a food processor.
  2. Toast the slices of bread.
  3. Slice the avocado all the way around the stone. Twist the two halves apart. Remove the stone and scoop the flesh out of the skin with a spoon. Slice the cucumber.
  4. Spread the beetroot spread over the slices of toast and top with the sliced avocado. Garnish with pomegranate seeds, pumpkin seeds and rocket leaves. Season with salt and pepper.

Enjoy!

Nutrition value per person/bite

Energy
450 kcal
Protein
14 g
Fat
27 g
Saturated
4 g
Carbohydrate
33 g
Sugars
14 g
Fibers
8 g

Even more delicious treats from EAT ME

  • Breakfast, Lunch, Snacks, Brunch

Yoghurt with kiwi and chia & pecan crunch
  • Breakfast, Lunch, Snacks, Brunch

Yoghurt with passion fruit and mango
  • Breakfast, Lunch, Snacks, Brunch

Kiwitoast topped with ricotta, pomegranate seeds and mint
  • Breakfast, Snacks

Toast with berries and cottage cheese
  • Breakfast, Dessert, Snacks

Yoghurt with strawberries and granola
  • Breakfast, Lunch, Snacks, Brunch

Yoghurt with mango and granola
  • Breakfast

Blueberry chia mousse with kiwi and chocolate
  • Breakfast, Lunch

Avocado toast with egg and radish
  • Breakfast, Drinks

Chia mousse with mango and strawberries
Previous
Next