Create an ‘un-beet-able’ lunch with this tasty selection of O’live Bunched Beetroot sandwich recipes. Offering three different beety flavour combinations, there’s something to suit all tastes.
Serves: 4
Preparation time: 10 minutes
Cooking time: none
Smoked salmon, O’live Bunched Beetroot, cream cheese & chives on rye bread
What You’ll need:
- 4 slices rye bread
- 125g cream cheese
- 120g smoked salmon
- 4 O’live Bunched Beetroot beetroot, roughly grated
- 8 chives, finely chopped
- Salt & freshly ground black pepper
What to do:
- Spread the cream cheese onto the bread and arrange the smoked salmon on top.
- Sprinkle over the grated beetroot and the chives, and season with freshly ground black pepper.
Cheddar & O’live Spring Onions with O’live Bunched Beetroot on granary bread
Serves: 4
Preparation time: 10 minutes
Cooking time: 40-45 minutes
You’ll need:
- 4 thick-cut slices granary bread
- 200g mature cheddar, grated
- 4 O’live Spring Onions, finely sliced
- 1 tbsp plain yogurt
- Salad leaves
- 4 O’live Bunched Beetroot, boiled for 40 – 45 minutes and cut into slices
- Salt & freshly ground black pepper
What to do:
- Mix the cheese, spring onion and yogurt in a small bowl and season to taste with salt and freshly ground black pepper.
- Top each slice of bread with a little salad and drop spoonfuls of the cheese mixture on top. Finish with the slices of beetroot and serve immediately.
Cold roast beef, beetroot & mustard on a crusty baguette
Serves: 4
Preparation time: 10 minutes
Cooking time: 45 minutes
You’ll need:
- 1 baguette cut into 4 pieces
- 4 slices cold roast beef
- 4 O’live Bunched Beetroot, boiled for 40 – 45 minutes and cut into slices
- Dijon mustard to taste
- Peppery salad leaves, such as rocket or watercress
- Salt & freshly ground black pepper
What to do:
- Fill each piece of baguette with the salad leaves and the sliced beef, and spread over the Dijon mustard to taste.
- Arrange the slices of beetroot on top and season to taste with salt and freshly ground black pepper.