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Beetroot rye toasts with dill and cucumber yogurt recipe

Beetroot rye toasts with dill and cucumber yogurt recipe

1 rating

Toast to Mum this Mother's Day with these super-easy and tasty beetroot rye toasts, served with dill and cucumber yogurt. Ideal for a light lunch, starter, snack or as part of an afternoon tea. See method

  • Makes 4
  • Takes 15 minutes
  • 493 calories / serving
  • Vegetarian

Ingredients

  • 1 cucumber
  • 200g Tesco Finest Greek yogurt
  • 5g finely chopped dill
  • 4 slices Tesco Finest rye & mixed seed sourdough
  • 180g thinly sliced Tesco Finest sweet & fiery beetroot
  • 120g chopped walnut pieces
  • extra virgin olive oil

Each serving contains

  • Energy

    2050kj
    493kcal     25%

  • Fat

    29g 41%

  • Saturates

    6g 32%

  • Sugars

    14g 15%

  • Salt

    1g 16%

of the reference intake
Carbohydrate 39.4g Protein 14.8g Fibre 7.6g

Method

  1. Halve a cucumber lengthways, scoop out and discard the seeds, then grate the rest into a sieve set over a bowl. Remove as much moisture as you can by pressing down with the back of a spoon, then put in a clean bowl.
  2. Add 200g Tesco Finest Greek yogurt and 5g finely chopped dill; season. Lightly toast 4 slices Tesco Finest rye & mixed seed sourdough, spread with the yogurt mixture, then top with 180g thinly sliced Tesco Finest sweet & fiery beetroot.
  3. Sprinkle over 120g chopped walnut pieces and garnish with more finely chopped dill and a drizzle of extra-virgin olive oil, if you like.

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