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5 slices - brown whole wheat bread
1 tbsp - butter
1 - beetroot
1 - large potato, boiled and cooled
150 g - cabbage, shredded very finely
1 cup - cheese, grated
1 tsp - white vinegar
1 tsp - lemon juice
To taste - salt
To taste - pepper
1/4 tsp - bread crumbs
Little - grated cheese, for garnishing
How to Make Beetroot-Cabbage Topping
Butter the bread slices with half the butter on both sides and keep aside.
Wash and microwave beetroot for 1 minute, peel the skin and keep aside to cool.
Make thin round slices of beetroot.
Sprinkle cabbage with salt, vinegar, pepper, sugar and lemon juice.
Toss and keep it aside for 10-15 minutes.
Grate the potato. Add cheese, salt, pepper and mix well.
Spread a little mixture on one side of slice.
Press down gently, repeat for all slices.
Grill the slices in a hot oven at 220 degree C for 8-10 minutes, till crisp.
Remove from oven.
Arrange beetroot slices on potato bake.
Add some more potato mixture over the beetroot.
Sprinkle seasoned cabbage and some grated cheese for garnish.
Serve hot and crisp, with chilli and tomato sauces.
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