Tag: Co.Offaly

Ingredients

Beet Tzatziki:

2 small, fresh beetroots
1 lemon, juiced
500g Glenisk Organic Greek  Style Natural yogurt

Smashed Avocado:

2 ripe avocados
1 lemon, juiced
Salt & pepper
4 free range eggs
Sourdough bread to serve

Method

Beet Tzatiziki:

1. Peel, top and tail the beetroot.
2. Cover the beets in tinfoil, making tinfoil parcels.
3. Roast at 190ºc for 45 minutes to 1 hour or until cooked through.
4. Set aside and allow to cool.
5. Once cool, blitz the beetroot with Glenisk yogurt and juice of one lemon in a food processor until smooth.

Avocado Smash:

1. Mash up two avocados, add juice of one lemon, 2 pinches of maldon salt and mix together.
2. Toast the sourdough bread and spread with smashed avocado.
3. Top with egg fried to your liking and 2 tbsp of the beetroot tzatziki.
4. Season with salt and pepper.
5. Suggested Garnishes: Pickled cabbage, rocket, beet tzatziki, toasted seeds, a little chilli oil.