Beet and Dill Cream Toast
Info
Ingredients
165g Philadelphia cream cheese
15g fresh dill
30ml Biona Lemon Juice
Salt and pepper to taste
1 fresh beetroot
2 tbsp Biona White Wine Vinegar
1 tbsp warm Water
1tsp sugar
Handful of fresh dill and a sprinkle of crushed pistachios to garnish
Method
1. Peel the beetroot around the outside to make long ribbons. Add the vinegar, water and sugar together to make the pickle juice. Add the beetroot ribbons and leave to sit for 20 minutes.
2. In a food processor, blend the cream cheese, lemon, salt, pepper, and dill together until smooth.
3. Toast the rye bread. Spread generously with the dill cream cheese.
4. Drain the beetroot from the pickle liquid and put on top of some kitchen roll to dry off and add the beetroot on top of the dill cream.
5. Add a sprinkle of fresh dill leaves and a sprinkle of crushed pistachios for the perfect lunch!
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