For this breakfast
recipe I used the beetroot and carrot root vegetable bread, which you
may have seen in my foodie shopping from Finland post. However
any bread is good here, even just regular slices of toast. I
decided to add a little bit more beetroot to these breads by pickling thin beetroot strings. I let them pickle overnight, but I'm sure a shorter pickling time would also be fine.
I absolutely love the look of the vibrant beetroot. I never want it to
be a dominating flavour, but in small doses it's great, almost as
seasoning. I enjoyed these breads very much and they made a nice
change to my regular breakfasts.
Ingredients
1 sweet beetroot
4 tbsp white wine
vinegar
1 tsp sugar
½ tsp salt
Sprinkle of ground
black pepper
250 g mozzarella
Handful fresh
rocket
1 small garlic
clove
4 slices of bread
Method
Cut the beetroot
into spirals. Briefly heat the pickle mix for the beetroot and leave
it overnight in the pickle. I'm sure you can use these earlier, if
you don't want to wait overnight.
Slice the
mozzarella and cut the garlic clove in half.
Toast the bread
slices and rub the cut sides of the garlic onto the bread.
Fill the breads
with rocket, mozzarella and pickled beetroot and enjoy!
Your VegHog
looks lovely and I am impressed you made your own pickled beetroot - I always have it from the tin! I am also impressed you were brave enough to photograph the sandwiches on a white cloth as I know if I did it would have beetroot stains all over it :-)
ReplyDeleteIt was only a napkin, so I felt brave enough. The pickling bit was very easy, I think I'll always make my own now.
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