Ingredients:
200 g Machland beetroot cubes (sliced)
1 pk spring onion
1 tbsp chives
1 tbsp olive oil
1 tsp maple syrup
1 tsp Dijon mustard
¼ teaspoon crushed cumin
salt
Description:
Drain the beetroot and finely blend in a blender. Transfer to a deeper bowl. Add the finely chopped onion and chives, olive oil, maple syrup, mustard, cumin and salt. Mix the mixture thoroughly. Prepare the toasted bread. Spread it with fresh cream cheese or spreadable butter (as you like). Using two spoons, form the mixture into neat cones and garnish with herbs as desired.
