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Beetroot Pan con Tomate
A fun twist on a classic that’s been making its rounds on social media. Beetroot has an earthy undertone that I don’t normally love, but paired with tomatoes, lots of basil and some garlicky toast, it works so well!
- Prep Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 large vine tomatoes, grated
- 1 ready-to-eat beetroot, grated
- 4 slices of sourdough
- handful fresh basil, sliced
- 1 large garlic clove, halved
- extra-virgin olive oil
- splash of sherry vinegar, optional
Instructions
- Place the grated tomatoes and beetroot in a sieve to remove any excess water.
- Meanwhile drizzle the sourdough with olive oil and toast in a frying pan over medium-high heat until golden brown on both sides. Transfer to a plate and rub with garlic.
- Place the drained tomatoes and beetroot in a bowl, add the basil, season very generously with salt and pepper, and drizzle with olive oil. You can also add an optional splash of sherry vinegar. Stir well to combine.
- Spoon the mixture over the toasts, then tuck in and enjoy!
