2 brown toast
1 tablespoon olive paste
2 tablespoons cream cheese (Philadelphia, low fat(
Beetroot (75-50 grams) 1
1/2 tablespoon olive oil
Salt and black pepper (to taste)
arugula (to taste)
How to prepare:
A to 200°C
1) Preheat the oven
2) Put the beetroot slices on a baking tray, Grease it with olive oil. Season it well (with salt and black pepper), bake it in
top of the oven for 20 minutes, With flipping once, Until it becomes light brown and fully ripened. We take it out of the oven and leave it
to cool off.
3) Toast the bread, No. Grease it with olive paste with cheese
4) Then add a layer of cooled beetroot slices, Put a layer of arugula on the beetroot and finish the sandwich with one last piece
of bread, And enjoy the delicious taste.