• 4 wholegrain bread slices, toasted
• 2 avocados

For the Pink Beetroot Spread:

• 200g cooked beetroot
• 230g plain cream cheese
• Salt and black pepper, to taste
• 200g Eskort Back Bacon, grilled or fried until crispy (50g to add to the spread, remaining bacon to serve alongside)
• squeeze of lemon juice
• 2 blocks smooth feta, crumbled

1. To make the pink beetroot spread, add the cooked beetroot, cream cheese and 50g cooked bacon to a blender or food processor. Blend until smooth and vibrant pink. Season with salt and black pepper to taste, then set aside.
2. To make avocado roses, halve and stone the avocados. Peel and thinly slice each avocado half lengthways. Arrange the slices in a straight line, slightly overlapping. Starting from one end, gently roll the slices into a spiral to form a rose shape.
3. Spread a generous layer of pink beetroot spread over each slice of toast.
4. Top with an avocado rose, add a squeeze of lemon juice, crumble over the feta, and serve immediately with the remaining bacon on the side.