Grilled bread with pickled beets, spinach, feta cheese and beans

To make this invigorating and flavorful meal,

You will need:

  • grilled bread
  • 6 slices of your favorite freshly baked bread
  • 5 g of thyme
  • salt, pepper
  • Feta cheese and beans closure
  • 80 g of dried pork beans
  • 150 g of feta cheese
  • 1 head of garlic
  • 40 g of hard cheese
  • 1/3 lemon juice
  • 2 sprigs of rosemary
  • 10 ml of olive oil
  • pickled beets
  • 3 medium-sized steamed beets
  • 25 ml of red wine vinegar
  • 25 ml of sesame seed oil
  • 1 teaspoon of sesame seeds
  • 30 g of roasted Pupuchi beans
  • 30 g of pea sprouts
  • 20 ml of olive oil
  • 20 ml of balsamic vinegar or beetroot syrup

Preparation

Cut the bread into slices, sprinkle with finely chopped thyme and drizzle with olive oil. Place on a heated grill pan or grill and lightly brown on both sides. Soak the beans for at least eight hours, then boil, drain and cool. Cut the top of the head of garlic so that each clove is exposed, drizzle with olive oil, sprinkle with finely chopped rosemary, salt and pepper.

While the beans are cooking, put the garlic in the oven and bake until soft. Cut the feta cheese into approximately 1 cm cubes. Grate the hard cheese on a coarse grater. Squeeze out the pulp from the garlic, put all the ingredients in a bowl and mix thoroughly, sprinkle with lemon juice, add salt and pepper. Cut the steamed beets into slices about 0.5 cm thick, drizzle with vinegar and oil, sprinkle with sesame seeds, add salt and pepper, stir and put in the refrigerator for an hour so that all the flavors mix well. Mix beets with spinach leaves before serving.

Spread the grilled bread with cheese and bean paste, and put the beetroot and spinach mixture on top. Drizzle everything with a good olive oil, balsamic vinegar or beetroot syrup, sprinkle with pea sprouts and some roasted beans for texture and an extra dose of protein.

Enjoy your meal!

Check out too

Similar recipes