Beetroot rye toasts with dill and cucumber yogurt recipe
Toast to Mum this Mother's Day with these super-easy and tasty beetroot rye toasts, served with dill and cucumber yogurt. Ideal for a light lunch, starter, snack or as part of an afternoon tea.
See method- Makes 4
- Takes 15 minutes
- 493 calories / serving
Ingredients
- 1 cucumber
- 200g Tesco Finest Greek yogurt
- 5g finely chopped dill
- 4 slices Tesco Finest rye & mixed seed sourdough
- 180g thinly sliced Tesco Finest sweet & fiery beetroot
- 120g chopped walnut pieces
- extra virgin olive oil
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Shop ingredientsEach serving contains
- Energy
- 2050kJ 493.0kcal
- Fat
- 29g
- Saturates
- 6g
- Salt
- 1.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 39.4gProtein 14.8gFibre 7.6g
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Method
- Halve a cucumber lengthways, scoop out and discard the seeds, then grate the rest into a sieve set over a bowl. Remove as much moisture as you can by pressing down with the back of a spoon, then put in a clean bowl.
- Add 200g Tesco Finest Greek yogurt and 5g finely chopped dill; season. Lightly toast 4 slices Tesco Finest rye & mixed seed sourdough, spread with the yogurt mixture, then top with 180g thinly sliced Tesco Finest sweet & fiery beetroot.
- Sprinkle over 120g chopped walnut pieces and garnish with more finely chopped dill and a drizzle of extra-virgin olive oil, if you like.
- See more Afternoon tea recipes
