Serves 2
Preparation time less than 30 mins
Cooking time no cooking required
By Jo' Pratt
From Nation's Favourite Food
Advertisement
Cheddar and chunky beetroot mayonnaise baguette
Ingredients
100g/4oz cooked beetroot, preferably not in vinegar
2 tbsp mayonnaise
4 spring onions
1 fresh medium baguette
1 small bag rocket leaves or watercress
150g/5oz creamy mature cheddar cheese, coarsely grated
flaked sea salt and freshly ground black pepper
Method
1. Place half of the beetroot in a small food processor with the mayonnaise and blitz until smooth and a vibrant pink colour. Chop the spring onions and remaining beetroot as big or small as you want and stir into the mayonnaise.
2. Split the baguette in half and fill with the rocket or watercress, cheddar and beetroot mayonnaise. Season with salt and pepper before cutting in two and eating.
© MMIXThis page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
~RS~q~RS~~RS~z~RS~06~RS~){kind=small}