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ROASTED BEETROOT ON RYE

Prep/Cooking Time:

Printable Version

Ingredients

  • 120g cooked beetroot
  • 60g red onion
  • 20g capers
  • 20g olive oil
  • salt
  • pepper
  • 60g rye bread
  • 1 egg
  • 5g balsamic vinegar

Instructions

  • Heat a pan over a medium heat with the olive oil
  • Add to the pan the beetroot pieces and cook to colour
  • Add to the pan the sliced red onions and the capers
  • Cook till all the flavours combine
  • Add to the pan the balsamic
  • Remove from the heat and leave to sit
  • Poach the egg in salted boiling water
  • Toast the rye bread on the panini grill
  • Place the toast on a plate and spoon the beetroot caper mix on top
  • Add the poached egg 
  • Finish with a drizzle of olive oil and black pepper