Does this pass as a festive ‘recipe’ idea?! I adore golden beets and think they work beautifully at Christmas – in fact, my favourite way to serve them is roasted, quartered and arranged on platter topped with dairy-free labneh, which is my secret weapon at this time of year. I think they are milder and sweeter than regular beetroot, and obviously look the part too.

I’m a toast obsessive but prefer to use a griddle pan – liberally douse in olive and toast over a medium high heat until perfectly marked on both sides – don’t forget to rub it with a garlic clove for extra oomph. The simple butterbean smash is a great alternative to hummus and really lets the beetroot shine … I reckon this would make a lovely savoury breakfast/brunch option for Christmas morning, and couldn’t be simpler to make.

what you’ll need

 

1 thick slice of sourdough

100g butter beans

1 small roasted beetroot (pref.golden), sliced

1 garlic clove

Lemon juice

Good quality olive oil (I used @belazu_co verdemanda evoo)

Salt & pepper

What you’ll do

 

1. Firstly, heat a griddle pan and liberally douse both sides of the sourdough in olive oil. Toast over a medium heat until golden before turning over and repeating on the other side.

 

2. Meanwhile, drain and rinse your butterbeans before transferring to a shallow bowl. Lightly mash using the back of a fork. Season, spritz over a little lemon juice and drizzle generously with evoo.

 

3. Rub the toasted sourdough with a garlic clove and top with the smashed butterbean mixture. Arrange the sliced beetroot, season with salt & pepper and finish with (yet more!!) evoo and a smattering of dill. Consume.