Beet Bruschetta with Sweet Zest & Peppery Infusions

Ingredients

• 1 pack (250g) of cooked beetroot, grated
• 2 small shallots, finely diced
• 1 small handful of fresh parsley, very finely chopped
• 1 tsp of garlic puree
• 1/2 tsp of Dijon mustard
• 1 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 lemon, juiced
• Sea salt and Pepper
• 6 slices of toasted sourdough
• 1/2 apple, peeled and grated