Tartine with Beetroot
Today I created a super fast and easy snack idea, which is also ideal for dinner. Tartine!
Servings: 1
Calories: 279kcal
Equipment
- 1 knife sharp
- 1 cutting board
- 1 pot
Ingredients
Pickle Stock
- 200 ml water
- 1 tsp salt
- 1 tsp honey
- 1 tbsp vinegar white
Tartine
- 1 pcs cucumber Lebanese in thin slices
- 0,5 pcs beetroot slices
- 1 tbsp pea shoots or other sprouts
- 30 g cream cheese low fat
- 1 slice sourdough bread whole grain
- 0,25 pcs lemon zest
- 1 tsp olive oil extra virgin
Instructions
Pickle Stock
- Mix all ingredients in a pot and bring it to boil. Place vegetables in a mason jar (cucumber in this case) and pour the hot pickle stock over it. Close the jar, chill it upside down on the kitchen countertop. Later you can store it in the chiller.
Tartine
- Toast the slice of sour dough bread on both sides. Spread the cream cheese on top of it after. Garnish your tartine with the beetroot slices, pickled cucumber and pea shoots.
- Last but not least, grate a little bit of lemon zest and sprinkle extra virgin olive oil on top.
Video
Nutrition
Calories: 279kcal | Carbohydrates: 37g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 1088mg | Potassium: 153mg | Fiber: 2g | Sugar: 6g | Vitamin A: 227IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 3mg