Duck & beetroot toasts

Duck & beetroot toasts

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(2 ratings)

Prep: 5 mins Cook: 10 mins


Makes about 20
A quick and simple chutney that's a great toast topper with pâté or cheese

Nutrition and extra info

  • Easily doubled / halved


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 250g chopped beetroot



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1 small red onion, chopped, plus extra to serve
  • 1 tbsp red wine vinegar
  • finely grated zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • baguette
  • duck pâté, or goat's cheese


  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.

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Comments, questions and tips

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11th Mar, 2011
Agree about the over powering onion- I'd recommend using half an onion and using more vinegar.
3rd Jan, 2009
The red onion flavour completely overpowered the beetroot. We doubled the quantity of beetroot and it still wasn't great. Very disappointing.
20th Sep, 2008
It doesn't say if the beetroot is to be used raw or cooked.
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