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

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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). 

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