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Vegan Beetroot Smørrebrød on a green napkin with a knife and fork
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Vegan Beetroot Smørrebrød

This Vegan Beetroot Smørrebrød recipe takes the classic Danish open sandwich and turns it into a delicious plant-based treat.
Prep Time5 minutes
Total Time5 minutes
Course: lunch
Cuisine: Danish
Diet: Vegan, Vegetarian
Keyword: dill, pumpkin seeds, rye bread, vegan butter, vegan creme fraiche
Servings: 2 people
Calories: 422.17kcal

Equipment

  • 1 knife
  • 1 chopping board

Ingredients

  • 4 small beetroot cooked and peeled
  • 4 slices rye bread
  • 2 tablespoon vegan butter
  • 4 tablespoon vegan creme fraiche
  • 2 tablespoon pumpkin seeds
  • 2 tablespoon dill roughly chopped

Instructions

  • Butter each slice of rye bread.
  • Thinly slice the beetroot and arrange in a layer on top of the bread.
  • Assemble the rest of the sandwich with dollops of vegan creme fraiche.
  • Lastly sprinkle over the pumpkin seeds and dill.

Nutrition

Calories: 422.17kcal | Carbohydrates: 49.01g | Protein: 11.94g | Fat: 20.79g | Saturated Fat: 6.66g | Polyunsaturated Fat: 5.21g | Monounsaturated Fat: 6.19g | Trans Fat: 0.07g | Sodium: 634.8mg | Potassium: 727.01mg | Fiber: 8.91g | Sugar: 14.58g | Vitamin A: 625.73IU | Vitamin C: 8.82mg | Calcium: 78.39mg | Iron: 4.03mg