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Fresh Beetroot Pan con Tomate Delight

A vibrant and refreshing twist on the traditional Spanish dish, showcasing the earthy sweetness of beetroot paired with the rich flavors of ripe tomatoes.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer, Main
Cuisine: Spanish
Keyword: Easy, Vegetarian
Servings: 4 servings
Calories: 250kcal

Equipment

  • Blender
  • Grill Pan
  • Baking Tray
  • Aluminum Foil

Ingredients

Ingredients

  • 2 medium Fresh Beetroot Roasted or boiled until tender.
  • 4 medium Ripe Tomatoes Juicy and flavorful.
  • 3 tablespoons Olive Oil Extra virgin for best flavor.
  • 2 cloves Garlic Minced finely.
  • 4 slices Crusty Bread Sourdough or ciabatta recommended.
  • 1 pinch Salt To taste.
  • 1 handful Fresh Basil Leaves Chopped for garnish.

Instructions

  • Preheat your oven to 400°F (200°C). Wrap each beetroot in aluminum foil and roast for about 45-60 minutes until tender. Alternatively, boil for 30-40 minutes until soft.
  • While the beetroots are cooling, rinse and quarter the tomatoes. Blend them with minced garlic, 1 tablespoon of olive oil, and a pinch of salt until smooth. Set aside.
  • Once the beetroot has cooled, cut into chunks and blend with another tablespoon of olive oil until smooth. Adjust seasoning with salt if needed.
  • Slice the bread into thick slices and brush with olive oil. Grill on medium heat for 3-4 minutes on each side until golden brown.
  • Spread a layer of beetroot puree on each slice of toasted bread, followed by a generous spoonful of tomato sauce.
  • Sprinkle chopped basil leaves on top and drizzle with extra virgin olive oil before serving.
  • Serve immediately while the bread is warm and crispy.

Notes

This dish can be enjoyed warm or cold, making it suitable for any season or occasion.