🍳 Crunchy Bread with Beetroot and Cress

Name: Crunchy Bread with Beetroot and Cress
Total time: 30 min
Yield: 4 servings
Ingredients: 6 leaves cress; 80 g rye wholemeal bread (2 slice); 2 tsp grated horseradish (jar); 120 g cooked beetroot (vacuum-packed; peeled); salt; 2 cress flowers

99 kcal · 30 min · 4 servings

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Ingredients

6 leaves cress
80 g rye wholemeal bread (2 slice)
2 tsp grated horseradish (jar)
120 g cooked beetroot (vacuum-packed; peeled)
salt
2 cress flowers

Instructions

1. Wash the cress leaves thoroughly.
2. Shake the leaves dry so that no water remains on them.
3. Take the bread slices in hand.
4. Spread one teaspoon of horseradish on each slice.
5. Let the beetroot drain well.
6. Gently pat the beetroot dry with kitchen paper.
7. Cut the beetroot into very thin slices or thin strips.
8. Top the horseradish-spread bread slices with the beetroot slices.
9. Distribute the dry cress leaves on the breads.
10. Season the breads lightly with salt.
11. Garnish the finished breads with the cress flowers.

Nutrition per serving

kcal: 99
Protein: 3 g · Fett/Fat: 1 g · Carbs: 19 g