Travelling in Guatemala, my husband and I had a breakfast date and discovered the amazing combination of beetroot and avocado. With a few extra twists, the recipe below makes the perfect weekend brunch and best of all, the beetroot pickle lasts for days in the fridge so you can enjoy more than once!
Serves
2
Ingredients
- Favourite Loaf of bakery bread
- 1 fresh beetroot
- 1 Avocado
- 1 spring onion or red onion
- Sesame seeds
- 1 tbsp white vinegar
- 1 tsp sweetener of choice (I prefer pure cane sugar)
- Salt and pepper
- Corriander (optional but delicious!)
Method
Picked beetroot:
Grate the beetroot into a container and mix in white vinegar, sweetener of choice with a pinch of salt and pepper. Set aside.
In a small pan, toast sesame seeds on a low heat – this will only take a minute or two.
While sesame seeds are toasting, slice avocado long ways and finely slice red onion or shallots.
Time to plate
– if you bread is fresh, I like to thickly slice and have as is. If the bread is a day old, lightly toast before putting on the toppings.
– Place a generous amount of beetroot directly onto your bread (try not to get any liquid, just the beetroot).
– On top of the the beetroot, place your Avocardo slices and sprinkle on the top your spring onions or red onion.
– Finally rip up your coriander leafs on top of your bread and finish with toasted sesame seeds!
Note
Picked Beetroot will store in your fridge for 4 or more days, great to prepare at the start of the week and use each day!
Looking for more finger, vitamins and minerals? Spread your bread with hummus first for another delicious alternative.
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Sparkling Eats 
looks delicious!