Beetroot Pan con Tomate

A fun twist on a classic that’s been making its rounds on social media. Beetroot has an earthy undertone that I don’t normally love, but paired with tomatoes, lots of basil and some garlicky toast, it works so well!

  • Author: zenak
  • Prep Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


  • 4 large vine tomatoes, grated
  • 1 ready-to-eat beetroot, grated
  • 4 slices of sourdough
  • handful fresh basil, sliced
  • 1 large garlic clove, halved
  • extra-virgin olive oil
  • splash of sherry vinegar, optional


  1. Place the grated tomatoes and beetroot in a sieve to remove any excess water.
  2. Meanwhile drizzle the sourdough with olive oil and toast in a frying pan over medium-high heat until golden brown on both sides. Transfer to a plate and rub with garlic.
  3. Place the drained tomatoes and beetroot in a bowl, add the basil, season very generously with salt and pepper, and drizzle with olive oil. You can also add an optional splash of sherry vinegar. Stir well to combine.
  4. Spoon the mixture over the toasts, then tuck in and enjoy!

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Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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