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ROASTED BEETROOT ON RYE

Prep/Cooking Time:

Ingredients

• 120g cooked beetroot
• 60g red onion
• 20g capers
• 20g olive oil
• salt
• pepper
• 60g rye bread
• 1 egg
• 5g balsamic vinegar

Instructions

• Heat a pan over a medium heat with the olive oil
• Add to the pan the beetroot pieces and cook to colour
• Add to the pan the sliced red onions and the capers
• Cook till all the flavours combine
• Add to the pan the balsamic
• Remove from the heat and leave to sit
• Poach the egg in salted boiling water
• Toast the rye bread on the panini grill
• Place the toast on a plate and spoon the beetroot caper mix on top
• Add the poached egg 
• Finish with a drizzle of olive oil and black pepper