Feta Beetroot Cream Sandwich
Servings: 3
INGREDIENTS:
- 180 g (3 pieces) of cooked, vacuum-packed beets
- 100 g of feta cheese
- 1 teaspoon olive oil
- Ground black pepper
- Salt
- 1 bunch parsley
PREPARATION:
1.) Put the beets in a blender, then add the other ingredients and blend until become creamy.
2.) Spread it on wholemeal rye bread and sprinkle the top with chopped parsley or chives.
Nutrient data (1 serving)
| Energy (kcal) | 122 |
| Protein (g) | 5 |
| Fat (g) | 9 |
| - Saturated (g) | 0 |
| - Unsaturated (g) | 1 |
| - Multiple unsaturated (g) | 0 |
| Carbohydrate (g) | 5 |
| - Slow-release carbs (g) | 1 |
| - Fast-release carbs (g) | 4 |
| - Sugar (g) | 5 |
| Glycemic index | 39 |
| Fiber (g) | 2 |
| Gluten-free | Yes |
| Lactose-free | Yes |
