- 2 small, fresh beetroots
- Juice of 2 lemons
- 500g Glenisk Organic Greek Style Natural Yogurt
- 2 ripe avocados
- Salt & pepper
- 1 free range egg
- Sourdough bread to serve
Avocado seems to be the food of the moment and is a firm fixture in our shopping trolleys.
There is nothing more satisfying than finding a perfectly ripe avocado, cutting it open and seeing that creamy, green filling inside.
Pair that with a fried egg and beet tzatziki and you've definitely got yourself a winner of a lunch.
This recipe, created by Tang, is healthy as well as tasty, as you can tell by the gorgeous colours. Remember, the rule of thumb is that if your meal contains lots of different, (naturally) vibrant colours then it's probably packed with vitamins too!
This is the perfect thing to whip up for brunch, or for a super yummy, quick dinner after work. You can thank us later.
To make the beet tzatziki, peel, top and tail the beets.
Cover the beets in tinfoil, making tinfoil parcels. Add salt and lemon juice, and roast at 190°C for 45 minutes to an hour or until cooked through.
Set your beets aside and allow to cool. Once cool, blitz the beet with Greek Style yogurt and the juice of one lemon in a food processor until smooth.
For the avocado smash, mash up two avocados, add the juice of one lemon, and finish with two pinches of salt. Mix together.
Toast the sourdough bread and spread it with smashed avocado.
Fry up an egg, and pop it on top of the smashed avocado. Add two tablespoons of the beet tzatziki.
Toast up some seeds, and add this on top of your creation. You can also add some rocket if it takes your fancy.
Serve up your meal. You are probably going to want to take a picture at this stage, because rarely does brunch look so good!
Congratulations, you have just revolutionised your brunch time!
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