Beetroot Bread

Name: Beetroot Bread
Prep time: 15 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 6 leaves of nasturtium; 80 g whole‑grain rye bread (2 slices); 2 tsp grated horseradish (jar); 120 g cooked beetroot (sealed; peeled); Salt; 2 nasturtium flowers

Prep: 15min

| Servings: 2 | Cook: 5min

Red beet bread with nasturtium: Those looking to lose weight should eat as fiber‑rich as possible, and this bread does that wonderfully.

Ingredients

6 leaves of nasturtium
80 g whole‑grain rye bread (2 slices)
2 tsp grated horseradish (jar)
120 g cooked beetroot (sealed; peeled)
Salt
2 nasturtium flowers

Instructions

1.
Wash and pat dry the nasturtium leaves.
2.
Spread 1 tsp horseradish on each slice of bread.
3.
Drain the beetroot, blot lightly with paper towel, then cut into thin slices or strips.
4.
Top the bread slices with beetroot and nasturtium leaves. Lightly salt and garnish with the nasturtium flowers.