Shreya 
If you’re looking for a quick, hassle free Valentine’s Day breakfast with fresh ingredients and a burst of flavors in every bite, you’ve come to the right place! These tartines combine the savory garlic-y roasted beetroot greek yoghurt dip with the creamy texture of brie topped with the sweetness from honey. The beautiful rich pink color comes naturally from the beets.
Tartines are basically open sandwiches : slices of bread with savory or sweet toppings. Today’s recipe is a mix of both. When it comes to toppings, one can let their creativity run wild here. Setting up a DIY tartine bar while entertaining guests is also so much fun. Some of my favorites are bacon jam and scrambled eggs, smoked salmon and cream cheese, creamy mushroom, etc. But this roasted beet-greek yoghurt-brie and fig one is my new favorite now! Here is a quick recipe to make these gorgeous treats in no time.
| Yield | 2 servings | |
| Prep time | 0 h | 15 mins |
| Cook time | 0 h | 0 mins |
| Total time | 0 h | 15 mins |
Ingredients
To make these tartines you will need,
- 1 beetroot
- 2 cups greek yoghurt
- 1 clove of garlic (add more if you’d like)
- Brie
- 2-3 figs sliced
- Bread of choice
- 2 tsp Olive oil
Directions
- Make the roasted beetroot and yoghurt spread
Peel and wash a beetroot, brush it with olive oil and bake it at 350F or 180C for 30 minutes until soft. At the same time, roast the garlic clove(s) too.
Blend the roasted beetroot and garlic with the yoghurt until smooth.
2. Toast the slices of bread with some olive oil
3. Assemble the tartines
Start by spreading the beet and yoghurt, followed by slices of brie and figs. Drizzle some honey on top and serve.
Other Valentine’s Day treat ideas :
