Ingredients

• 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.