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Cottage Cheese & Beetroot Open-Faced Rye Tartines
cottage cheese & beetroot take on open-faced rye tartines, with rye bread, cottage cheese, beetroot and dill.
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- 30 min
- Calories
- 438 kcal
- Protein
- 22 g
- Carbohydrates
- 54.3 g
- Fat
- 15.1 g
- Fiber
- 8.1 g
Ingredients
- 80 g rye bread
- 120 g cottage cheese
- 115 g beetroot
- 5 g dill
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the rye bread and beetroot as needed.
- Toast the rye bread; prepare topping; arrange in layers and serve immediately.
- Combine the rye bread with cottage cheese and beetroot; season with dill and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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