- Home
- Recipes
- Vegetarian
- Beetroot, goat’s cheese and walnut pittas
Beetroot, goat’s cheese and walnut pittas
- Anna Glover
Published: March 25, 2015 at 3:05 PM
Save recipe
Serves 2
Easy
Total time: 15 mins
A star rating of 5 out of 5.1 ratingRate
loading...
Get 5 months for £5 when you subscribe today
These little veggie pockets are a really healthy way to enjoy fresh produce - beetroot, goat's cheese and walnuts - without being too fussy. They're easy to make and ready in just 15 minutes
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
2 wholemeal pitta
or 4 mini
-
1 raw beetroot
medium sized, peeled and grated
-
50g rocket
-
50g lambs lettuce
-
½ lemon
juiced
-
olive oil
-
1tbsp red onion chutney
-
50g soft goat’s cheese
-
1tbsp walnut halves
toasted and chopped
Nutrition: per serving
- kcal300
- fat12.2g
- carbs33.2g
- fibre4.5g
- protein14.1g
- salt0.9g
Ad
Method
-
step 1
Toast the pittas. Mix the grated beetroot with the rocket and lamb’s lettuce, tossing in a little lemon juice, some seasoning and 1 tsp of olive oil. Split the pittas down one side and spread the onion chutney on one half and then add the salad leaves. Crumble the goat’s cheese on top and scatter with the chopped, toasted walnuts.
Get more sandwich inspiration here…
Authors
Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.1 rating
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue