Roasted Beetroot Bruschetta….

  • YIELD: 2 Servings
  • PREP: 30 mins
  • COOK: 10 mins
  • READY IN: 40 mins



  1. Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft. Unwrap and allow to cool before handling
  2. Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency
  3. Spread on toasted ciabatta bread and top with tomato and basil. Serve immediately.

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