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Duck & beetroot toasts

Duck & beetroot toasts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes about 20

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

  • Easily doubled
  • Easily halved
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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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

Method

  • STEP 1

    Put the all the ingredients, except the pâté and baguette, into a food processor and work into a rough purée.

  • STEP 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).

  • STEP 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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Overall rating

A star rating of 3 out of 5.2 ratings
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