Toast with goats cheese, thyme and beetroot

Toast – a food group in itself. Such a versatile snack or quick meal. If you’re gluten intolerant you don’t need to miss out, there are plenty of gluten-free options or paleo type breads available too now. I’ve got a classic combo going on with roasted baby beets and goats cheese. Of course, I’ve added a few tips and a little five per cent magic to take these toasts to the next level.

Ingredients

4	Baby beetroots (Main)
4 slices	Sourdough bread (Main)
2 Tbsp	Extra virgin olive oil
2 cloves	Garlic, peeled
100 g	Soft goat's cheese, chevre (Main)
2 Tbsp	Thyme leaves (Main)
2 Tbsp	Runny honey

Directions

1. Preheat oven to 180C.
2. Place the baby beets in a small roasting pan and cook until soft, let them cool then slice in ½ cm slices, set aside.
3. Brush the sourdough with olive oil and grill on a griddle pan.
4. Take the garlic cloves and rub the tops of the toasts with them.
5. Smear a thick layer of goat's cheese over each toast.
6. Chop the thyme leaves making sure they're super fine and sprinkle over the cheese.
7. Arrange the beetroot slices over the cheese and thyme, place on a baking tray lined with baking paper and heat through till just warm.
8. Drizzle with honey and sprinkle a little more thyme over the top of each.

See more ofSimon's toast recipes here