Maple glazed beetroots with pistachios and yoghurt on sourdough toast

  • Prep: 20m
  • Cook: 20m
  • Serves: 2

This is a quick but delicious plant-based idea for a light lunch or side.


  1. Preheat the oven to 175C. Peel the beetroots and cut them into wedges. Make marinade. In a bowl mix maple syrup, olive oil, salt and pepper. Whisk all together.
  2. Mix the beetroots with the marinade thoroughly and place onto the roasting tray. Cook for about 20 minutes until soft.
  3. Cut the bread into 1 cm slices and toast it. Drizzle the bread with olive oil a bit and top with the beetroots.
  4. Sprinkle with the roasted pistachios and serve with the fresh natural yoghurt.


All to be sourced organic where possible

  • 4-5 medium sized beetroots
  • 1 tbsp maple syrup
  • 2 tbsp olive oil
  • Pinch of sea salt
  • Pinch of black pepper
  • 4-6 slices of sourdough bread
  • Extra virgin olive oil
  • 1/4 cup roasted pistachios
  • 80 ml natural organic yoghurt
Honey Tanie

Honey Tanie

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