You will love this beetroot and pear toast drizzled with our PDO North Alentejo.
Ingredients
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100g pickled beetroot
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1 pear
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2 tablespoons cider vinegar
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2 tablespoons sunflower seeds
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2 slices of toasted rye bread
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200g goat's or sheep's curd cheese
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2 tablespoons chopped dill
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Esporão extra virgin PDO North Alentejo
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Directions
In a bowl, grate the beetroot and then the pear, but don't mix them so that the fruit doesn't get coloured. Season with vinegar and a generous drizzle of olive oil.
Add the sunflower seeds and chopped dill and stir the mixture only once or twice with a spoon. Season with salt and black pepper.
Serve the mixture on toasted bread drizzled with olive oil and finish with dill leaves. Serve with the curd cheese, which should also be flavoured with PDO North Alentejo.
