Balsamic beetroot & ricotta toasts
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
Ingredients
Calorie controlled cooking spray
4 spray(s)
Beetroot
300 g, cooked , not in vinegar, drained and cut into thin wedges
Balsamic vinegar
4 tablespoon(s)
Cumin seeds
1 teaspoon(s), level
Watercress
40 g
White French Stick
125 g, cut into 18 x 5mm rounds
Garlic
1 clove(s), halved
Ricotta Cheese
125 g
Lemon
½ zest(s) of 1, grated
Instructions
1
Mist a nonstick frying pan with cooking spray and cook the beetroot over a medium heat for 2-3 minutes. Add the balsamic vinegar and cumin seeds, then increase the heat to medium high and cook for 2-3 minutes, stirring, until the beetroot is sticky.
2
Preheat the grill to high. Mist the sliced baguette with cooking spray and rub with the cut sides of the garlic. Grill for 1-2 minutes, turning once, until just golden then arrange on a serving platter.
3
Combine the ricotta with the lemon zest, then season and spoon onto the toasts. Top with 40g watercress leaves and the balsamic beetroot. Serve 3 toasts per person.
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