Bread Cake

Ingredients

• 300 g frozen thick beans
• 200 g cooked beets (vacuum packed)
• 1 bundle arugula (80 g)
• 1 Red Onion
• 4 Garlic cloves
• 500 g cream cheese
• 100 g whipping cream
• 1 tbsp Lemon Juice
• 1 tsp horseradish (5 g, jarred)
• Salt
• Pepper
• 300 g whole‑grain toast

Instructions

1. 1.

   Cook the beans in boiling water according to package instructions for about 10 minutes. Drain, rinse with cold water and let drain. Set aside about 2 tbsp of beans for garnish.

2. 2.

   Dice the beets into small cubes. Wash the arugula, dry it by spinning, and set a few leaves aside for garnish. Finely chop the rest. Peel the onion, dice finely and also set aside 1 tbsp for garnish.

3. 3.

   Peel the garlic and press it into a bowl. Add the cream cheese and stir until creamy. Whip the cream to stiff peaks and fold gently in. Season with lemon juice, horseradish, salt, and pepper.