beetroot, lollo lettuce and yoghurt bruschettas


Serves 4

  • 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
  • chives
  • salt


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.

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