• 300 g chestnut mushrooms
  • 4–5 slices of toast
  • 2 beetroots
  • 1 onion
  • 1 clove of garlic
  • chives
  • honey
  • oil, salt and pepper

Fry the chopped onion in a little oil. Add to the pan the quartered mushrooms, season with salt and pepper, drizzle with honey and continue to fry.

Wrap the beetroots in aluminium foil and roast for approximately 1 hour. Allow to cool, then remove the skins and cut into slices.

Rub the pieces of toast with garlic, then top with the beetroot slices and mushroom mixture and garnish with chives. Consume immediately.