White Toast With Cheddar And Beetroot Recipes

ROASTED BEETROOT TOAST

Roasted beetroot toast image

Provided by Laura Fyfe

Categories Starters Jamie Magazine Vegetables Dinner Party Sandwiches & wraps Bread

Time 55m

Yield 4

Number Of Ingredients 6

Ingredients

4 raw beetroots
4 tablespoons red wine vinegar
5 sprigs of fresh thyme
4 slices of sourdough
2 tablespoons creamed horseradish
a few fresh chives

Steps:

Preheat the oven to 180ºC/350ºF/gas 4.
Scrub the beetroots really well, then chop into wedges and place in a roasting tray.
Add the vinegar, thyme and 4 tablespoons of water, then toss to coat (you may want to wear gloves!).
Cover with tin foil and roast for 45 minutes, or until cooked through.
When you're almost ready to serve, toast the bread and spread with the horseradish.
Top with the roasted beetroot, then snip over chives and tuck in.

Nutrition Facts : Calories 126 calories, Fat 1.2 g fat, SaturatedFat 0.2 g saturated fat, Protein 4 g protein, Carbohydrate 24.8 g carbohydrate, Sugar 5.4 g sugar, Sodium 0.7 g salt, Fiber 1.7 g fibre

BEET AND LENTIL SALAD WITH CHEDDAR

Beet and Lentil Salad With Cheddar image

This salad is a party of sweet, earthy and salty flavors. Store-bought, vacuum-packed beets are called for here, which are not only convenient, but have a mellow fruitiness and a tender texture that is ideal in salads. (If you have fresh beets, and have the time to roast them, you can use those instead.) Beets naturally pair well with sharp and tangy ingredients, and while goat cheese may be a more common accompaniment, crumbly aged Cheddar offsets the sweetness of the beets and the apple cider dressing (though any sharp Cheddar works). French green lentils offer a nutty, peppery, almost mineral-like flavor and are perfect for salads because they hold their shape well, though if you only have brown lentils, that's just fine. (They cook slightly faster, so adjust the cook time accordingly.) Finally, there's no shame in opting for canned lentils.

Provided by Hetty McKinnon

Categories dinner, lunch, weekday, beans, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 1/2 cups French green lentils, rinsed
1 garlic clove, smashed
Kosher salt and black pepper
2 cups arugula leaves
1/2 cup soft herbs, such as dill, parsley, mint or cilantro, roughly chopped
1 (16-ounce) package cooked whole beets (or 1 pound roasted beets), cut into 1/2-inch wedges
4 ounces extra sharp Cheddar, roughly crumbled
1/4 cup roasted hazelnuts, roughly chopped
1 small garlic clove, grated
2 tablespoons apple cider vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon maple syrup or brown sugar
1/2 teaspoon Dijon mustard

Steps:

Prepare the salad: In a medium pot, add the lentils, garlic and 4 cups water. Season with salt and bring to a boil over high. Reduce heat to medium, cover and simmer for 20 to 25 minutes until just tender. (The lentils should still have some bite). Drain in a colander and stir to break up and evenly distribute the garlic. Let the lentils cool slightly.
While the lentils cook, prepare the vinaigrette: In a large serving bowl, whisk the garlic, vinegar, oil, maple syrup and mustard with 1/4 teaspoon salt and 1/8 teaspoon pepper.
Add the warm lentils to the serving bowl, then add the arugula, herbs and beets. Season with salt and black pepper and toss. Add the Cheddar and toss gently, but don't overdo it because you don't want the cheese to turn crimson from the beets. To serve, top with hazelnuts.

WHITE TOAST WITH CHEDDAR AND BEETROOT

White Toast With Cheddar and Beetroot image

I thought this was a good way to use up some of pickled beetroot I have that normally just gets put on the tops of stews when my mother-in-law comes over.

Provided by Ppaperdoll

Categories Lunch/Snacks

Time 8m

Yield 2 toasts, 1-2 serving(s)

Number Of Ingredients 4

Ingredients

2 slices white bread
2 ounces cheddar cheese, grated
2 ounces pickled beetroots (beets)
1 teaspoon mustard

Steps:

Lightly toast bread slices. Spread each slice with mustard and top with beetroot, then cheddar.
Toast under medium-low grill/broiler 2-3 minues until bubling. (Watch carefully).

Nutrition Facts : Calories 389.8, Fat 20.7, SaturatedFat 12.3, Cholesterol 59.5, Sodium 792.3, Carbohydrate 32.1, Fiber 2.5, Sugar 7.1, Protein 19.1

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