Best 10 White Toast With Cheddar And Beetroot Recipes

Craving a hearty and flavorful breakfast or brunch dish? Look no further than the delectable combination of white toast, melted cheddar cheese, and the earthy sweetness of beetroot! This classic combination offers a harmonious blend of flavors and textures, making it a favorite among food enthusiasts. Whether you prefer a simple yet satisfying meal or enjoy experimenting with culinary creations, this article will guide you through the process of preparing the perfect white toast with cheddar and beetroot. From selecting the right ingredients to mastering the art of layering and cooking, we will delve into the secrets of crafting this delicious dish that is sure to satisfy your taste buds.

Let's cook with our recipes!

ROASTED BEETROOT TOAST

Roasted beetroot toast image

Provided by Laura Fyfe

Categories Starters Jamie Magazine Vegetables Dinner Party Sandwiches & wraps Bread

Time 55m

Yield 4

Number Of Ingredients 6

Ingredients

4 raw beetroots
4 tablespoons red wine vinegar
5 sprigs of fresh thyme
4 slices of sourdough
2 tablespoons creamed horseradish
a few fresh chives

Steps:

Preheat the oven to 180ºC/350ºF/gas 4.
Scrub the beetroots really well, then chop into wedges and place in a roasting tray.
Add the vinegar, thyme and 4 tablespoons of water, then toss to coat (you may want to wear gloves!).
Cover with tin foil and roast for 45 minutes, or until cooked through.
When you're almost ready to serve, toast the bread and spread with the horseradish.
Top with the roasted beetroot, then snip over chives and tuck in.

Nutrition Facts : Calories 126 calories, Fat 1.2 g fat, SaturatedFat 0.2 g saturated fat, Protein 4 g protein, Carbohydrate 24.8 g carbohydrate, Sugar 5.4 g sugar, Sodium 0.7 g salt, Fiber 1.7 g fibre

BAKED CHEDDAR TOAST

Baked Cheddar Toast image

Make and share this Baked Cheddar Toast recipe from Food.com.

Provided by Barefoot Beachcomber

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup heavy cream or 1 cup whipping cream
1 cup cheddar cheese, Md, Shredded
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
4 large eggs, Well Beaten
12 slices bread, White

Steps:

In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg.
Stir over hot water until the cheese melts and the mixture is well blended.
Remove from the heat and cool to lukewarm.
Generously butter a large baking sheet and set aside.
Cut the bread slices diagonally and dip each triangle into the cheddar mixture.
Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes.
Serve hot.

Nutrition Facts : Calories 396.1, Fat 25.9, SaturatedFat 14.6, Cholesterol 215.1, Sodium 519.2, Carbohydrate 27.1, Fiber 1.3, Sugar 2.6, Protein 13.5

WHITE CHEDDAR AND HORSERADISH SPREAD

White Cheddar and Horseradish Spread image

A rich and creamy cheese spread, with a powerful horseradish and cheddar kick. A perfect appetizer for a big dinner or snack for a party. Serve cold with crusty bread or veggies.

Provided by Andrew Pyzdek

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 4

Ingredients

1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded extra-sharp white Cheddar cheese
1 teaspoon grated horseradish, or more to taste
½ teaspoon ground mustard

Steps:

Beat cream cheese in a large bowl using an electric hand mixer until light and airy. Mix Cheddar cheese, horseradish, and mustard into cream cheese until fully incorporated. Refrigerate until chilled, at least 30 minutes.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 1.2 g, Cholesterol 60.2 mg, Fat 19.1 g, Protein 9.2 g, SaturatedFat 12.1 g, Sodium 256.7 mg, Sugar 0.1 g

BACON AND CHEDDAR TOASTS

Bacon and Cheddar Toasts image

An easy recipe from Gourmet magazine that is one of Ruth Reichl's favorites.

Provided by Paul Grimes

Categories Onion Bake Cocktail Party Quick & Easy Horseradish Cheddar Bacon Gourmet New Jersey Hors D'Oeuvre Appetizer New Year's Eve

Yield Makes 56 hors d'oeuvres

Number Of Ingredients 7

Ingredients

1/2 lb extra-sharp white Cheddar, coarsely grated (2 cups)
1/2 lb cold sliced lean bacon, finely chopped
1 small onion, finely chopped (1/3 cup)
1 1/2 tablespoons drained bottled horseradish
1/2 teaspoon salt
1/4 teaspoon black pepper
14 very thin slices firm white sandwich bread

Steps:

Put oven rack in middle position and preheat oven to 375°F.
Stir together cheese, bacon, onion, horseradish, salt, and pepper in a bowl with a rubber spatula until blended well.
Spread about 1 1/2 tablespoons mixture evenly to edges of each slice of bread with a small offset spatula or butter knife. Arrange slices in 1 layer on a large baking sheet and freeze, covered with wax paper, until firm, about 15 minutes.
Trim crusts off bread and reserve for another use (see cooks' note, below), then cut each slice into 4 squares. Bake toasts on baking sheet until beginning to brown on edges, about 20 minutes.

CHEESE TOASTS

Cheese Toasts image

I love those cheesy garlic bread toasts they sell in the freezer section. These are like them. Use with your favorite meal or under the Recipe #139579. I found these in Cuisine at Home.

Provided by SharleneW

Categories Breads

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 slices French bread (1/2-inch thick) or 4 slices baguette, cut diagonally (1/2-inch thick)
2 -3 tablespoons unsalted butter, softened
1/2-1 teaspoon garlic, minced
1 pinch paprika
1/4-1/3 cup swiss cheese, grated
1 -2 tablespoon parmesan cheese, grated

Steps:

Preheat oven to 400°F.
Combine butter, garlic, and paprika; spread on both sides of each slice of bread.
Place bread on a baking sheet.
Combine cheeses and sprinkle evenly over butter.
Bake until bread is crisp and cheese is bubbly, about 10 minutes.

Nutrition Facts : Calories 267.5, Fat 9.2, SaturatedFat 5.4, Cholesterol 22.6, Sodium 361.3, Carbohydrate 36.7, Fiber 1.6, Sugar 1.8, Protein 9.9

APPLE-WHITE CHEDDAR GRILLED CHEESE

Apple-White Cheddar Grilled Cheese image

On rainy days when we need comfort food in a hurry, I toast sandwiches of cinnamon-raisin bread with white cheddar, apple and red onion. They also are totally tasty made with vegan cheese and olive oil instead of butter! -Kathy Patalsky, New York, New York

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

4 slices whole wheat cinnamon-raisin bread
4 slices sharp white cheddar cheese (3 ounces)
1 small apple, thinly sliced
1 thin slice red onion, separated into rings
1/4 teaspoon crushed red pepper flakes, optional
1 tablespoon butter, softened

Steps:

Layer each of 2 bread slices with 1 slice cheese. Top with apple and onion. If desired, sprinkle with pepper flakes. Top with the remaining cheese and bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium-low heat 3-5 minutes on each side or until golden brown and cheese is melted.

Nutrition Facts : Calories 456 calories, Fat 27g fat (14g saturated fat), Cholesterol 75mg cholesterol, Sodium 616mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 5g fiber), Protein 20g protein.

BEETROOT HUMMUS TOASTS WITH OLIVES & MINT

Beetroot hummus toasts with olives & mint image

Sweet, earthy beetroot, salty feta and fresh mint shine in this simple lunch. 'Eating the rainbow' is a nutritional plus and beetroot ticks the purple box

Provided by Sara Buenfeld

Categories Lunch

Time 12m

Number Of Ingredients 9

Ingredients

2 slices seeded wholemeal soda bread
210g can chickpeas , drained
200g ready-cooked beetroot , sliced
1 tbsp lemon juice
1 small garlic clove
1 tsp rapeseed oil
30g feta , crumbled
6 pitted Kalamata olives , halved
a few fresh mint leaves

Steps:

Toast the bread - if the slices are quite long, halve them first.
Meanwhile, tip the chickpeas into a bowl with half the beetroot, the lemon juice, garlic and oil, and blitz with a stick blender to make hummus. Spread on the toast, top with the remaining beetroot and scatter with feta, olives and mint.

Nutrition Facts : Calories 381 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium

BEET, CHEDDAR, AND APPLE TARTS

Beet, Cheddar, and Apple Tarts image

Thinly sliced beets add beautiful color to these small tarts, which are just the right size for appetizers. Use store-bought puff pastry for the rounds.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Number Of Ingredients 6

Ingredients

1 sheet frozen puff pastry, thawed and cut into six 4 1/2-inch rounds
3/4 cup shredded white cheddar (3 ounces)
1 small apple, cored and very thinly sliced
1 small beet, scrubbed, peeled, and very thinly sliced
Coarse salt and ground pepper
1/2 teaspoon fresh thyme leaves

Steps:

Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 303 g, Fat 20 g, Fiber 1 g, Protein 6 g

CHEDDAR CHEESE TOASTIES

Cheddar Cheese Toasties image

WE were dairy farmers for years, so we all enjoyed a hearty breakfast after morning milking. Having a bit of cheese satisfies the appetite and helps hold you over until the next meal. Since I always had a lot of cheddar cheese on hand, I used it in many of my recipes. -Helen Davis, Waterbury, Vermont

Provided by Taste of Home

Categories Appetizers Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

1/2 cup shredded cheddar cheese
1 tablespoon mayonnaise
1 teaspoon finely chopped onion
1 teaspoon heavy whipping cream or milk
1/4 teaspoon ground mustard
Dash each garlic powder, paprika and Worcestershire sauce
2 slices white bread, toasted
2 bacon strips, cooked and crumbled

Steps:

In a small bowl, combine the cheese, mayonnaise, onion, cream and seasonings. Spread over toast. , Place on a lightly greased baking sheet. Sprinkle with bacon. Bake at 350° for 5-6 minutes or until the cheese is melted.

Nutrition Facts : Calories 265 calories, Fat 19g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 446mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

WHITE TOAST WITH CHEDDAR AND BEETROOT

White Toast With Cheddar and Beetroot image

I thought this was a good way to use up some of pickled beetroot I have that normally just gets put on the tops of stews when my mother-in-law comes over.

Provided by Ppaperdoll

Categories Lunch/Snacks

Time 8m

Yield 2 toasts, 1-2 serving(s)

Number Of Ingredients 4

Ingredients

2 slices white bread
2 ounces cheddar cheese, grated
2 ounces pickled beetroots (beets)
1 teaspoon mustard

Steps:

Lightly toast bread slices. Spread each slice with mustard and top with beetroot, then cheddar.
Toast under medium-low grill/broiler 2-3 minues until bubling. (Watch carefully).

Nutrition Facts : Calories 389.8, Fat 20.7, SaturatedFat 12.3, Cholesterol 59.5, Sodium 792.3, Carbohydrate 32.1, Fiber 2.5, Sugar 7.1, Protein 19.1

### h3. Key tips for making delicious White Soup with Cheddar and Beetroot: * **Use fresh, high-quality ingredients.** This will make a big difference in the final product. * **Don't overcook the beets.** They should be still slightly firm when you add them to the pot. * **Use a good quality cheddar cheese.** This will add a rich, creamy flavour to the dish. * **Add the cheese slowly, stirring the pot until it has melted completely.** * **Add the beets and the orange zest just before serving.** This will prevent them from becoming overcooked. * **Serve the white cheddar and beetroot in a bowl with a crusty bread.** ### h3. Variations on the White Cheddar and Beetroot Soup: * You can add a tablespoon of Dijon mustard to the pot for a bit of a kick. * You can also add a handful of fresh herbs, such as parsley or chives, to the pot just before serving. * If you want a thicker, more creamy texture, you can add a tablespoon or two of cornstarch to the pot with the cheese. * You can also use different types of cheese in this recipe. For example, you could use Gruyère or Parmesan cheese. * If you don't have any beets on hand, you can use another root, such as carrots or parsnips. ### h3. How to Store White Cheddar and Beetroot Soup: * White cheddar and beetroot can be stored in an airtight container in the refrigerator for up to 3 days. * This dish can also be stored in the freezer for up to 2 months. ### h3. Final Recommendations: * This recipe is a great way to use up leftover beets. * It is a hearty and nutritious meal that is perfect for a cold winter day. * White cheddar and beetroot also make a great appetizer or light lunch.

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