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BEET AND ROASTED TOMATO TOAST

Serves 4

WHAT YOU NEED:

For the Roasted Tomato Slices
  • 2 Roma tomatoes, thickly sliced 4 teaspoons (20 mL) brown sugar
  • ¼ teaspoon (1 mL) ground cumin
For the Beet Tahini
  • 2 medium red beets, scrubbed 3 tablespoons (45 mL) tahini
  • 1 clove garlic, peeled Juice of 1 lime
  • ½ teaspoon (2 mL) salt
For the Parsley Salad
  • 1 cup (250 mL) roughly chopped parsley 1 cup (250 mL) finely diced grape tomatoes
  • ½ cup (125 mL) finely diced red onion Juice of 2 limes
  • ½ teaspoon (2 mL) salt
  • ¼ teaspoon (1 mL) black pepper
For Serving
  • 4 slices rye bread
  • 4 poached eggs
  • 1 teaspoon (5 mL) sesame seeds, for garnish

WHAT YOU DO:

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Arrange the tomato slices on the baking sheet and sprinkle with brown sugar and cumin. Roast the tomatoes for 20 minutes, or until they are slightly shrivelled and caramelized.
  2. Place the beets in a saucepan and cover them with cold water. Cover and bring to a boil. Cook for 40 minutes, or until the beets can be easily pierced with a fork. Drain the beets, and when cool enough to handle, peel and cut into chunks. In a food processor combine the beets, tahini, garlic, lime juice, and salt and purée.
  3. In a medium bowl combine the parsley, grape tomatoes, onion, lime juice, salt, and pepper. Stir until mixed and set aside.
  4. To assemble, toast the rye bread. Place a slice of toast on each plate.
  5. Spread the Beet Tahini on the toast, top with a few Roasted Tomato Slices, a poached egg, and 1 tablespoon (15 mL) Parsley Salad. Sprinkle with sesame seeds and enjoy.