Use beetroot without vinegar
Plain cooked beetroot matches the measured lemon juice. Pickled beetroot adds acid and often sugar.
European Recipe
Beetroot and chickpea rye bread with apple
Precooked beetroot and cooked chickpeas are blended with lemon and oil. Spread over rye bread and top with raw apple.
Total time
15 min
Calories
401 kcal
Servings
3 servings
Difficulty
Easy
Why this recipe works
Rye bread with a vegetable and pulse spread
Use plain unsweetened cooked beetroot and drained chickpeas for the spread. Fresh apple adds a crisp layer over the soft puree. These open sandwiches need no extra cooking and make three light meals.
Lunch
Autumn Recipes
Fruit
Pulses
Recipe
Beetroot and chickpea rye bread with apple
Rye bread with vivid pink beetroot and chickpea spread, fresh apple slices and finely chopped parsley.
Ingredients
3 servings
Method
-
1
Prepare ingredients
Roughly dice beetroot. Rinse chickpeas thoroughly and drain well. Wash apple, remove core and slice thinly. Finely chop parsley.
-
2
Blend spread
Place beetroot, chickpeas, oil, lemon juice, salt and pepper in a tall blending jug. Blend thoroughly into a spreadable cream with a little texture. Switch off the appliance before scraping mixture from the sides towards the bottom.
-
3
Top bread
Divide rye bread into equal serving amounts and spread thickly with all the beetroot and chickpea cream. Arrange apple slices on top and scatter with parsley.
-
4
Serve immediately
Serve the open sandwiches straight away so apple and bread retain their texture. The quantity makes three light meals with all bread and topping included in the calculation.
Kitchen know-how
Tips for Beetroot and chickpea rye bread with apple
Use a narrow blending jug
A tall narrow jug makes blending a small amount easier. Fully break down chickpeas without warming the mixture through unnecessary long blending.
Variations
How to adapt this recipe
Replace apple with the same cored weight of firm ripe skin-on pear. Flavour and nutritional values change.
Replace rye bread with the same weight of unsweetened wholewheat bread. Texture, flavour and nutritional values change.
Nutrition per serving
401kcal
60.2 gCarbohydrates
12.2 gProtein
8.6 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Beetroot and chickpea rye bread with apple
Not directly. The quantity applies to already fully cooked peeled beetroot. Cook and peel raw roots separately first, then weigh; the extra time is not included.
The quantity refers to fully cooked drained chickpeas. Soak and cook dried chickpeas separately according to the package and only then weigh the edible amount.
No. The basic version blends chickpeas, beetroot, oil, lemon, salt and pepper. Sesame paste is not part of these sandwiches.
Preferably top it shortly before eating. Moist spread and apple slices may soften bread if left standing; keep prepared components separate until then.
Keep cooking