Smashed beets with crumbly cheese bagel

​Beautiful beets make a great sandwich filling. Use cooked beets sold in glass jars (rinse to get rid of some of the vinegar and sugar). Roasting your own is easy too; the key is to prep the beets when you are cooking something else, so it doesn’t feel like too much effort.
 
Makes: 1 lunch
Prep: 5 minutes
 
25g cooked beetroot, chopped
25g crumbly cheese (eg Lancashire or feta), crumbled
Squeeze of lemon or lime
Black pepper
1 bagel or chunk of ciabatta
Handful of rocket or watercress
1 tsp pumpkin seeds
 

1. Put the beetroot and cheese in a blender. Add a squeeze of lemon or lime and whizz until smashed but not too smooth. If you don’t have a blender, just chop the beetroot finely, and mix with the cheese and lemon. Add pepper.
2. Toast the bagels, then fill with the beetroot mixture, rocket or watercress and pumpkin seeds.

 

• A few chopped walnuts go well in this sandwich too, instead of the pumpkin seeds.