Rye Bread with Avocado and Beetroot Spread

Beetroot with bread recipe

Difficulty: light

Preparation: 15 minutes

Calories: 342 kcal

Portion for: 4 people


125 g small beetroot (2 small, pre-cooked, vacuum-packed)
250 g chickpeas (tin, drained weight)
4 tbsp. olive oil
200 g rye whole grain bread (4 slices)
2 avocados
15 g roasted sesame seeds (1 tbsp.)


  1. Red beetroot cut into small cubes. Puree the beetroot cubes, chickpeas, oil, salt and pepper with a hand blender.
  2. Toast the slices of bread and spread with beetroot spread. Halve the avocados, remove the seeds, remove the pulp from the skin and slice. Arrange avocado slices fan-shaped on the bread and sprinkle with sesame seeds.

Nutritional value per serving:

Total Fat 51.6g 66%
Saturated Fat 9.1g 45%
Cholesterol 0mg 0%
Sodium 774mg 34%
Total Carbohydrate 67.6g 25%
Dietary Fiber 18.4g 66%
Total Sugars 6.3g
Protein 13.9g

Vital Substances:

Vitamin D 0mcg 0%
Calcium 156mg 12%
Iron 5mg 28%
Potassium 927mg 20%


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