Swedish spelt breakfast toast with Ricotta, minted Edamame soy beans & roasted red beetroot


For 4 sandwiches

- 250g Ardo Soy beans
- 1-2 tablespoons of Ardo mint
- 250g Ardo Red beetroot diced or fried beet wedges
- 4 Swedish Spelt bread thick slices
- 250g Ricotta
- Sea salt
- Black pepper
- Olive oil extra virgin
- Fresh lemon juice


Soy, Gluten, Milk


  1. Preheat the oven at 175°C. Place the beetroot on a baking tray with baking paper and spread them evenly in the center of the oven. Bake for about 15-20 minutes. Allow to cool down.
  2. Mix the ricotta with a dash of lemon juice and olive oil. Season with salt and black pepper.
  3. Steam or boil the soy beans briefly. Drain off and allow it to cool down in cold water. Mix the cooled down soy beans with a dash of olive oil, salt, black pepper and mint.
  4. Spread the ricotta on the bottom of the Swedish spelt bread, then add the beetroot wedges and the mint marinated soy beans.
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