Beetroot Rarebit Toasts
This Welsh-inspired recipe showcases beetroot topped with a mustardy béchamel sauce, onto sourdough toasts and grilled until golden brown. Delicious on its own or with poached eggs, tomatoes and avocado, it makes a tasty brunch, lunch or breakfast.
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Servings: 2
Ingredients:
1 Beetroot (large )
2 Slices of bread
25 g Unsalted butter / Vegan butter
25 g Plain flour
100 ml Milk of choice
1 tsp Dijon mustard
Salt & pepper
Parsley leaves (for topping )
Recipe:
- Preheat the grill oven to 200 C/180 fan/gas mark 7. Grate the beetroot and set aside.
- Melt the butter in a small saucepan over a medium heat. Once melted, add the flour, and mix until you have a paste. Pour in the milk and stir well until all the lumps have gone and cook for 1 minute, until the sauce has thickened. Turn off the heat, then mix in the mustard and season to taste.
- Toast the bread slices, then spread the grated beetroot over and top with the rarebit mixture all evenly over the toasts. Make sure you go right to the edges so that the corners don’t burn when grilling.
- Place in a baking dish and grill for 4-5 minutes, or until golden brown. Serve with fresh parsley.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
