Duck & beetroot toasts

Latest comments and suggestions

• Redgertie

  20 September 2008

  Redgertie commented on this recipe

  It doesn't say if the beetroot is to be used raw or cooked.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lesley

  03 January 2009

  Lesley rated and commented on this recipe

  

  The red onion flavour completely overpowered the beetroot. We doubled the quantity of beetroot and it still wasn't great. Very disappointing.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Louise

  27 December 2009

  Louise rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mrs H

  11 March 2011

  Mrs H commented on this recipe

  Agree about the over powering onion- I'd recommend using half an onion and using more vinegar.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/6433/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g chopped beetroot
• 1 small red onion , chopped, plus extra to serve
• 1 tbsp red wine vinegar
• finely grated zest 1 orange
• 2 tbsp olive oil
• baguette
• duck pâté , or goat's cheese

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Makes about 20

Preparation and cooking times

Prep 5 mins

Cook 10 mins

Ingredients

• 250g chopped beetroot
• 1 small red onion , chopped, plus extra to serve
• 1 tbsp red wine vinegar
• finely grated zest 1 orange
• 2 tbsp olive oil
• baguette
• duck pâté , or goat's cheese

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.