Maple glazed beetroots with pistachios and yoghurt on sourdough toast
- Prep: 20m
- Cook: 20m
- Serves: 2
This is a quick but delicious plant-based idea for a light lunch or side.
Method
- Preheat the oven to 175C. Peel the beetroots and cut them into wedges. Make marinade. In a bowl mix maple syrup, olive oil, salt and pepper. Whisk all together.
- Mix the beetroots with the marinade thoroughly and place onto the roasting tray. Cook for about 20 minutes until soft.
- Cut the bread into 1 cm slices and toast it. Drizzle the bread with olive oil a bit and top with the beetroots.
- Sprinkle with the roasted pistachios and serve with the fresh natural yoghurt.
Ingredients
All to be sourced organic where possible
- 4-5 medium sized beetroots
- 1 tbsp maple syrup
- 2 tbsp olive oil
- Pinch of sea salt
- Pinch of black pepper
- 4-6 slices of sourdough bread
- Extra virgin olive oil
- 1/4 cup roasted pistachios
- 80 ml natural organic yoghurt
