Beetroot toast


This is a quick and easy brunch that can be eaten all year round due to the great availability of beetroot in the UK. 

INGREDIENTS (serves 4) 
4 raw beetroots
1 tbsp balsamic vinegar
1 tbsp rapeseed oil
2 tbsp cream cheese
4 slices of seeded sourdough
A bunch of homegrown cress
100g English goat's cheese
A few sprigs of fresh thyme
A few sprigs of fresh parsley

Boil the beetroots for an hour until you can easily push a fork straight through them (this can be done in advance and they can be kept in the fridge for a week or so). 

In a food processor, blitz the beetroot, balsamic, oil, herbs and a good screw of salt and pepper. I like it quite smooth but if you prefer to keep it more textured, feel free. 

Toast the sourdough slices, spread them with a thin layer of cream cheese and top with the beetroot mix, goat's cheese and cress. Tuck in.