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Beetroot + Edamame Tartine

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Ingredients

Adjust Servings:
2 slices black charcoal sourdough
1 tbsp feta cheese
2 tbsp Beetroot Walnut Dip
2 tbsp boiled edamame
walnuts, chopped
sea salt
pepper

Beetroot + Edamame Tartine

  • Serves 1
  • Medium

Ingredients

Directions

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Le Artisan Boulangerie X Kitchen Therapy X The Kitchen Trail

The Bread Series

We live in hectic times and solace can be hard to find. For me, it has always been at the dining table first, and then as I grew older, the kitchen. And ease and practicality is an essential factor in kitchen therapy – it involves slow and simple movements that allow eating it right off the chopping board. This is one such dish – a spread of this, a bit of a sprinkle and a drizzle of that!

This creamy and tart beetroot walnut cream cheese based dip perfectly works with the smooth boiled edamame and crunchy walnuts on top. Just a drizzle of earthy olive oil and a little sprinkle of feta on top because there’s no such thing as too much cheese!

Black Charcoal Sourdough & Beetroot Walnut Dip by: Le Artisan Boulangerie 

Photo Credits: The Kitchen Trail 

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Steps

1
Done

Toast the two slices lightly on a non-stick pan.
Spread the Beetroot Walnut Dip, and top with edamame, feta crumbles, walnuts, olive oil and salt and pepper.

Kamini Patel

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Choco Almond Butter Swirl Tartine with Pomegranate
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