Beetroot and olives cropped

LeaderBrand Ready to eat Beetroot & olives

Makes 12


Remove the LeaderBrand Pure-n-Ezy Beetroot from the packaging and leave to drain on clean dry kitchen paper. With each round beet, trim the bottom, top and side edges leaving a cube of beetroot. Cut this in half to make two rectangles.

Place the beetroot pieces in a shallow dish and drizzle over the olive oil, lemon juice and sprinkle with salt and pepper. Turn the pieces to coat well. Leave to marinate for 5 minutes while preparing the olives. Slice each olive in half.

Thread two halves of the olives onto a toothpick followed by a piece of beetroot. Stand each morsel on a serving platter, and drizzle with some of the remaining olive oil and seasonings.

Serve immediately.

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