Instructions

Follow the steps and taste along the way.

1. Roast the beetroot

   Preheat the oven to 210 °C. Peel the beetroot and cut it into cubes about 1.5 cm across. Toss with the olive oil, salt, and black pepper, spread on a baking tray, and roast for 25–30 minutes. Turn the cubes halfway through roasting; they should be tender with lightly browned edges.

   

2. Prepare the tangy apple mixture

   Cut the apple into small cubes. Whisk the apple cider vinegar and Dijon mustard together in a bowl, then add the warm roasted beetroot and apple and toss gently. The beetroot should remain in cubes, not be crushed.

   

3. Toast the bread and seeds

   Toast the pumpkin seeds in a dry pan over medium heat for 2–3 minutes, shaking the pan occasionally; remove them when they become fragrant and start to pop lightly. In the same pan, toast the rye slices on both sides until golden and crisp.

   

4. Finish the toasts

   Spread a quarter of the goat cheese over each warm slice of bread. Divide the beetroot mixture among the slices, add the arugula, and sprinkle with the toasted pumpkin seeds. Serve immediately, while the bread is crisp and the beetroot is still warm.