- 150 g beetroot, pre-cooked
- 2 tbsp extra virgin olive oil
- 125 g Greek yoghurt
- 50 g lollo lettuce
- 2 tsp sesame seeds
- 4 slices rye bread
Dice the beetroot, pour into a bowl and season with the oil and a pinch of salt. Toast the sesame seeds for a few minutes in a non-stick frying pan.
Cut the rye bread slices in half and toast. Cover the slices of bread with the beetroot and a few lollo lettuce leaves, top with 1 tablespoon of yoghurt, the sesame seeds and chopped chives.