Beetroot & Avocado on Toast

This delicious combination of ethnic flavors is best served on your local freshly baked artisan whole grain bread.



INGREDIENTS


1 medium sized pre-cooked beetroot 1 tbsp of dried cranberries (sugar free) 3 - 4 Medjool dates 1/4 tsp of chopped fresh jalapeño pepper 1/4 tsp of curry powder 1 tblsp shelled hemp seeds (or sunflower seeds) 1 small sprig of fresh thyme

1 avocado sliced into 8 1/8 tsp of Himalayan salt (optional)

2 slices of artisan whole grain fresh bread



INSTRUCTIONS


Beetroot Chutney

Soak the cranberries overnight Drain the cranberries, pat with a cloth until dry and set aside Grate the beetroot into a medium bowl.  Mash the Medjool dates and add to the beetroot Add the chopped jalapeno pepper Add the cranberries Add the curry powder Mix all the above, cover and set aside

Peel and slice the avocados

Toast the bread

Just before serving, spread the beetroot chutney onto the toast. Place the sliced avocado on top of the chutney Sprinkle with the optional Himalayan salt followed with your choice of seeds Top with the thyme

Best when served immediately.


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