{Sunday casserole} Toasted bread with orange-beetroot, yoghurt, chili-honey and mint

D ies roast bread with orange-beetroot, yoghurt, chili honey and mint is a truly luxurious Sunday cuddle for pampering. But hey - of course, the lusciously filled bread tastes as needed on any other day for late breakfast, brunch or as a delicious vegetarian dinner to your favorite series.

The custard (thick bread with thick toppings, ne) waives the usual suspects like butter, mayo, ham and cheese and comes with delicious marinated vegetables, creamy yogurt, spicy-sweet honey and a bit of green. Actually, the ideal thing for an oriental appetizer buffet - but here combined with a really good German bread from artisanal bakery. A really exciting vegetarian fusion casserole!

A Hamburg fish sandwich is the culprit of our Sunday cuddle. The man, the child and I have on Friday afternoon namely spontaneously inserted some family time and walked to the port. And there was not only a grand winter elm with glistening light, screeching gulls. thick ships and unbelievably few tourists. There was also at one of the stalls fish sandwiches for everyone on the hand. The rib of fish and lettuce was plain and perfect. And it made me think that we could use a decent bread with toppings again at home.

And because in the kitchen at home I have a (somewhat dry) piece of bread, one Lonely beetroot and yoghurt was born, she was born rukizucki - my oriental Sunday tavern with toasted bread, orange and beetroot, chili honey and mint.

What do you say to the combo - is that what for you? Or would you prefer a team of ham/cheese? I wish you a great day with your favorite cuddler! Have it tasty ღ

P.S.: Below is the recipe for printing. The calorie information may vary, depending on which bread you use for your cudgel.

Here comes the recipe for toasted bread with orange-beetroot, yoghurt, chili-honey and mint

Ingredients for 2 larger steaks:

1 ball of beetroot, about 200 g finished cooked from the vacuum bag
150 ml orange juice (I prefer juice)
1 pinch of salt
1 teaspoon ground coriander

2 large slices of good bread, approx. 3 cm thick
150 g of Greek yogurt, 10% fat
2 tablespoons honey and 2-3 cm of red chilli pepper 1-2 sprigs of fresh mint

Here's how it works:

Dab the beetroot with a paper towel and cut into cubes of about 0.5 cm.

In a small one In a pot, bring the beetroot cubes with orange juice, salt and cilantro to a boil. Then remove from heat and let cool. Then remove the marinated beetroot from the pot and drain on a paper towel.

Cut the chili pepper into fine rings and mix with the honey.
Pick the mint from the stalk and finely chop.

Roast the bread in the toaster or oven until it is browned and crisp.

Spread the yoghurt liberally on the slices of bread, marinated beetroot on top.

With chilli - Drizzle honey and decorate with the chopped mint.

[tasty-recipe id = "24555"]