How to start
Wash and dry the rocket. Drain the beetroot slices (4-5 slices for each sandwich). Prepare all the other ingredients for your sandwich. Preheat the oven to 200 °C / 390° F (“top/bottom heat”).
Make the dressing
Put the sweet mustard, honey, a little salt and pepper and the naturally cloudy organic apple cider vinegar in a small bowl. Mix with a whisk. Then add about 3 tablespoons of olive oil and mix all the ingredients evenly.
Bake the feta
Place a sheet of baking paper on a baking tray and roughly crumble the feta over it. Then place it in the preheated oven for 15-20 minutes to gratinate.
Tip: If you are in a hurry, you don't have to bake the feta in the oven. Just crumble it onto a plate.
Toast the bread
Heat some olive oil in a pan and toast the bread on both sides until it’s crispy.
Spread the dressing on a slice of bread and top with rocket, beetroot and feta, one after the other. Finally, place a slice of bread on top. That's it.
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- 8 slices sourdough bread
- 200 g feta
- 1 tbsp Hengstenberg organic apple vinegar, naturally cloudy
- 1 tsp sweet mustard
- 1 tsp honey
- 50 g rocket salad
- 1 jar Hengstenberg beetroot salad (370 ml)
- Olive oil