Beetroot Toast With Buffalo Mozzarella & Walnut Pesto

• 50 grams pre-prepared beetroot, plus a few extra cubes to serve (I use the pre-made beetroot salad which has been predressed in a balsamic glaze, available in most supermarkets)
• 50 milliliters water
• 1 tablespoon parmesan
• 1 tablespoon walnuts
• 1 tablespoon olive oil
• 1 slice toast, try to get something fruity or nutty, I've used hazelnut and fig bread
• 1 generous pinch lambs lettuce
• 1 generous tbsp Buffalo mozzarella, torn into small pieces
• Drizzle balsamic glaze, available pre-made from most supermarkets

1. To make the warm beetroot base, blitz the beetroot and water together in a mini-chopper for at least a minute until it becomes a rough paste. Transfer into a small saucepan and heat over a high heat to boil away some of the moisture. Leave for about 5 minutes over the heat, stirring regularly.
2. To prepare the walnut pesto, blitz the Parmesan in a mini-chopper until crumbed, add the walnuts and olive oil, blitz again until the walnuts are also crumbed.
3. To assemble, spoon the warm beetroot mixture into the centre of a large plate, push the toast on top until the beetroot starts to ooze out of the sides from under the toast. Layer the Lambs lettuce, remaining beetroot cubes and mozzarella over the toast. Drizzle with a tbsp of the walnut pesto and a little drizzle of the balsamic glaze.

beetroot, water, parmesan, walnuts, olive oil, nutty, generous, generous, drizzle balsamic glaze

Taken from food52.com/recipes/31387-beetroot-toast-with-buffalo-mozzarella-walnut-pesto (may not work)