Pam Lloyd PR Beetroot Recipes (27th January 2011)

Beetroot and Melted Brie onToast

June 27, 2016

  • Yields: 2


4 Slices thick-cut rustic bread

2 Cloves garlic, bruised and cut in half

2 tbsp Extra virgin olive oil

400 g Cooked beetroot dipped in vinegar (not pickled), cut into thick wedges

200 g Brie, cut into slices

Freshly ground black pepper, to taste


1Pre-heat the grill to high and toast the bread on one side.

2Rub the untoasted side with the garlic and brush over the olive oil.

3Arrange the beetroot wedges on the toast and lay over the slices of brie.

4Grind over freshly ground black pepper to taste and place back under the grill.

5Cook until the cheese is hot and bubbling.

6Serve immediately with a green salad.


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