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Photo of Balsamic beetroot & ricotta toasts by WW

Balsamic beetroot & ricotta toasts

4
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
6
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Beetroot

300 g, cooked , not in vinegar, drained and cut into thin wedges

Balsamic vinegar

4 tablespoon(s)

Cumin seeds

1 teaspoon(s), level

Watercress

40 g

White French Stick

125 g, cut into 18 x 5mm rounds

Garlic

1 clove(s), halved

Ricotta Cheese

125 g

Lemon

½ zest(s) of 1, grated

Instructions

  1. Mist a nonstick frying pan with cooking spray and cook the beetroot over a medium heat for 2-3 minutes. Add the balsamic vinegar and cumin seeds, then increase the heat to medium high and cook for 2-3 minutes, stirring, until the beetroot is sticky.
  2. Preheat the grill to high. Mist the sliced baguette with cooking spray and rub with the cut sides of the garlic. Grill for 1-2 minutes, turning once, until just golden then arrange on a serving platter.
  3. Combine the ricotta with the lemon zest, then season and spoon onto the toasts. Top with 40g watercress leaves and the balsamic beetroot. Serve 3 toasts per person.

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