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Ingredients
100g/4oz cooked beetroot, preferably not in
vinegar
2 tbsp mayonnaise
4 spring onions
1 fresh medium baguette
1
small bag rocket leaves or watercress
150g/5oz creamy mature cheddar cheese,
coarsely grated
flaked sea salt and freshly ground black pepper
Method
1. Place half of the beetroot in a small food processor with
the mayonnaise and blitz until smooth and a vibrant pink colour. Chop the spring
onions and remaining beetroot as big or small as you want and stir into the
mayonnaise.
2. Split the baguette in half and fill with the rocket or
watercress, cheddar and beetroot mayonnaise. Season with salt and pepper before
cutting in two and eating.
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