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Beetroot rye toasts with dill and cucumber yogurt recipe
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Toast to Mum this Mother's Day with these super-easy and tasty beetroot rye toasts, served with dill and cucumber yogurt. Ideal for a light lunch, starter, snack or as part of an afternoon tea. See method
Ingredients
- 1 cucumber
- 200g Tesco Finest Greek yogurt
- 5g finely chopped dill
- 4 slices Tesco Finest rye & mixed seed sourdough
- 180g thinly sliced Tesco Finest sweet & fiery beetroot
- 120g chopped walnut pieces
- extra virgin olive oil
Each serving contains
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Energy
2050kj
493kcal
25%
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Fat
29g
41%
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Saturates
6g
32%
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Sugars
14g
15%
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Salt
1g
16%
of the reference intake
Carbohydrate 39.4g
Protein 14.8g
Fibre 7.6g
Method
- Halve a cucumber lengthways, scoop out and discard the seeds, then grate the rest into a sieve set over a bowl. Remove as much moisture as you can by pressing down with the back of a spoon, then put in a clean bowl.
- Add 200g Tesco Finest Greek yogurt and 5g finely chopped dill; season. Lightly toast 4 slices Tesco Finest rye & mixed seed sourdough, spread with the yogurt mixture, then top with 180g thinly sliced Tesco Finest sweet & fiery beetroot.
- Sprinkle over 120g chopped walnut pieces and garnish with more finely chopped dill and a drizzle of extra-virgin olive oil, if you like.
See more Afternoon tea recipes