Juniperberry & Black Pepper Infused Beetroot salsa with Feta on rye toast

Make cheese on toast exciting with this quick and easy recipe featuring smooth and creamy feta cheese topped with ruby red infused beetroot.

Serves: 2

Preparation time: 10 minutes

Cooking time: n/a

You’ll need:

4 Juniperberry & Black Pepper Infused Beetroot, chopped

into small cubes

2 spring onions, sliced

1 sprig mint, leaves chopped

zest of ¼ lime

2 tsp olive oil

4 slices rye bread

80g feta cheese

What to do:

In a bowl, combine the beetroot, spring onion, mint, lime zest and oil and season.

Toast the bread and butter if desired. Cut 4 small slices of feta across the depth of the block

and place one on top of each slice of toast then top with the beetroot salsa.

Cook’s Tips: Juniperberry & Black Pepper Cocktail Beetroot can be purchased from

Sainsbury’s, or choose a different flavour from the infused beetroot ready-to-eat range,

which is available in major retailers and includes: Spicy Sweetfire Baby Beetroot (Tesco

Finest), Sweet Chilli Rosebud Beetroot (M&S), Sweet & Spicy Chilli Beetroot (Waitrose),

Juniperberry & Black Pepper Cocktail Beetroot (Sainsbury’s Taste the Difference),

Sweetflame Beetroot (Sainsbury’s Taste the Difference), Pomegranate & Cumin Beetroot

(Waitrose) and Honey & Ginger Beetroot (ASDA).

www.lovebeetroot.co.uk