beetroot feta sushi

Name: beetroot feta sushi
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 150 g pickled beetroot; 1/2 bunch Dill; 300 g creamy feta cheese; 1-2 TABLESPOONS Schmand; 7-10 Tbsp Pepper; 5 discs Crispbread

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

150 g pickled beetroot
1/2 bunch Dill
300 g creamy feta cheese
1-2 TABLESPOONS Schmand
7-10 Tbsp Pepper
5 discs Crispbread

Directions

1
Drain the beetroot and cut into small cubes. Set something aside for garnishing. Wash the dill, dab dry and chop finely, leaving something to garnish aside. Mash the feta with a fork. Stir in remaining beetroot, dill and sour cream. Season to taste with pepper
2
Break the crispbread into 6-8 pieces. Spread the feta cream on half of the bread pieces. Place the remaining pieces of bread on top and press down lightly. Serve sprinkled with beetroot and dill