Beetroot Sandwich with Radish Cress

A fresh loaf of bread, a creamy spread and crunchy Greens - sounds like a perfect sandwich. The fine beetroot cream with the tangy Micro Radish makes a great combination that is easy to wrap up and take away.

5
 Min. |   
2
 Portions

Ingredients

  • 1 beetroot (already cooked)
  • 1 Seedbar Micro Radish
  • 1 tbsp olive oil
  • 1 tsp tahini (sesame paste)
  • 1 tsp lemon juice
  • 1 pinch of cumin
  • Salt & pepper
  • 4 slices of bread

Micro Radish

1
weeks to harvesting

€8,99

per pack (3 Seedbars)

Step 1

Puree the beetroot with olive oil, tahini, lemon juice and cumin with a hand blender until you have a fine cream. Add salt and pepper to taste.

Step 2

Spread the beetroot cream on two slices of bread. Harvest the Micro Radish and place it on the two pieces of bread. Place the two uncovered slices of bread on top of the sandwiches - and the sandwich is ready.

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