Cheddar and Chunky Beet Mayonnaise Baguette

Perfect for taking on a picnic.

• Ready In: 15 mins
• Serves: 2

Ingredients

• 4  ounces  cooked beets, preferably not in vinegar
• 2  tablespoons mayonnaise
• 4  scallions
• 1  medium  fresh baguette
•  watercress
• 5  ounces sharp cheddar cheese, coarsely grated
•  sea salt
•  black pepper

Directions

1. Place half of the beets in a small food processor with the mayonnaise and blitz until smooth and a vibrant pink colour.
2. Chop the scallions and remaining beets as big or small as you want and stir into the mayonnaise.
3. Split the baguette in half and fill with the rocket or watercress, cheddar and beet mayonnaise. Season with salt and pepper before cutting in two and eating.