Duck & beetroot toasts

Duck & beetroot toasts

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(2 ratings)

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Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Makes about 20

A quick and simple chutney that's a great toast topper with pâté or cheese

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition

kcalories
-
protein
-
carbs
-
fat
-
saturates
-
fibre
-
sugar
-
salt
-

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

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Method

  1. Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.
  2. Slice a baguette thinly and brush slices on each side with olive oil. Arrange in one layer over a baking sheet and bake at 200C/fan 180C/gas 6 for 8-10 mins until the bread is crisp and golden. Leave to cool (this can be done the day before serving).
  3. To serve, spread a little duck pâté onto each toast and top with a spoonful of beetroot relish. For a veggie option, substitute the pâté with goat’s cheese.

Recipe from Good Food magazine, June 2008

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Comments

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naomi_henderson's picture

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

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

redgertie's picture

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

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