Beetroot sandwich

Ingredients

• 400 g Beet, cooked and peeled
• 4 slice Whole-grain bread
• 1 tsp Extra virgin olive oil
• 1/2 tsp Rosemary, dried, crushed
• 4 sprig Dill weed, fresh
• 1 pinch Sea salt
• 1 pinch Black pepper

Method

1. In a robotcoup blitz the beetroot with rosemary,dill, salt, pepper and olive oil.
2. Toast the whole-grain bread.
3. Place the beetroot mix onto the bread then decorate it with dill sprigs.
4. Serve and enjoy.