Beetroot Crostini with Pine Nuts & Honey
Prep time
Cook time
Total time
  • 1 tin of white beans, drained
  • 1 medium beetroot (approx 200g)
  • 2 cloves of garlic
  • 1 baguette
  • a handful of pine nuts
  • juice of ½ a lemon
  • 2 pinches of sea salt
  • honey
  • extra virgin olive oil
  1. Heat the oven to 180 degrees Celsius.
  2. Peel the beetroot and chop it into 1cm cubes. Drizzle with olive oil and make sure they are well coated. Bake for 20 minutes or until tender.
  3. Once the beets have cooled, put them in the food processor with the beans, garlic, olive oil, lemon juice & sea salt. Blend until smooth.
  4. Cut the baguette into bite size pieces, and place on a baking tray. Put the pine nuts in a baking dish lined with non-stick paper.
  5. Place the nuts & bread in the oven for 5 minutes.
  6. Line the toast on a plate or a serving board (I just used a chopping board!)
  7. Top with the purée, drizzle with honey and sprinkle with pine nuts. Try not to eat them all at once!
Recipe by Mari Jasmine at