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Beetroot, feta and egg toasts

I love beetroot, I really do. But bringing it into my kitchen is like waging a war as it’s the one thing my other half cannot stand. Obviously, I think he’s wrong, I’m forever determined to change his mind. He says beetroot tastes like the earth. I say it’s delicious and sweet, especially when it’s whizzed up in a blender to any form of dip.

Love Beetroot are running a little campaign called ‘Don’t Skip a Beet’. I’m on board with this for two reasons; the obvious pun instantly had me sold and it’s another chance to fight the beetroot haters! I’ll be damned if I lose on this! The campaign is really just about showing the benefits of beets and getting us to think of all the wonderful, easy ways we can cook with them. Gone are the days when I only associate the purple veg as a pickle. Pickled beetroot always seemed to linger in the back of the fridge for months/years on end. Although don’t get me wrong, I’d put those on everything given half the chance!

I’ve adapted a recipe by Dan Doherty here, his mild malt beetroot dip with feta, sesame and lime lends itself to a bit of a fancy toast lunch. Equally, I’d happily eat this stuff from the food processor with a spoon. It’s also a really good little side dish to have in the fridge for mid-week snacking. You can treat it just as you would a hummus, dipping with toasted pittas or crunchy veg. For more recipe there’s a minefield of ideas over at Love Beetroot. I was just on an endless scroll through their myself and it’s got me wanting to try so many new dishes! Beetroot, Feta and Egg ToastsBeetroot, Feta and Egg ToastsBeetroot, Feta and Egg Toasts

*this post was in collaboration with G’s Fresh, all words and opinions are my own. Recipe adapted from Dan Doherty version here

Recipe for Beetroot, Feta and Egg Toasts


4 Servings
  • 200g Mild malt beetroot
  • 50g Feta cheese (saving 1⁄4 for garnish)
  • 20g Tahini
  • Drizzle Olive oil
  • 1 teaspoon Sesame seeds, black and white
  • 1 Lime zest and juice
  • Large pinch flat parsley, finely sliced
  • Sea salt
  • Black Pepper
  • Sourdough
  • 4 eggs


  1. In a food processor, add the beetroot, feta cheese, tahini and lime juice. Blend until completely smooth, adding a tablespoon of water if needed to get it going.
  2. Hard boil the eggs for 8 - 9 minutes, allow to cool before peeling.
  3. Toast the sesame seeds in a dry pan over a medium heat and set aside to cool.
  4. To serve, spoon the beetroot puree over toasted sourdough, add slices of boiled egg and crumble the remaining feta cheese on top.
  5. Drizzle with olive oil and sprinkle the seeds and the parsley/greens over the top. Grate the lime zest over and sprinkle a touch of sea salt and a twist of black pepper to finish.