Prep 5 mins
Cook 3 mins
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.
- 2 slices white bread
- 2 ounces cheddar cheese, grated
- 2 ounces pickled beetroots (beets)
- 1 teaspoon mustard
- 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).
I made this for ZaarTag. I know that not everybody likes beetroot but I really like it and this is a new way of using it to make a tasty lunch. It is fancy cheese on toast ant the mustard and beetroot combo adds a nice zing. I had to chop up my pickled beetroot slices in order for them to be spread evenly over the bread. I used Dijon mustard and reduced fat cheddar and they turned out well. I am sure I will do this again.