1. Butter slices with half the butter on both sides, keep aside.
2. Wash and microwave beetroot for 1 minute, peel skin, keep aside to cool.
3. Make thin round slices of beetroot.
4. Sprinkle cabbage with salt, vinegar, pepper, sugar, lemon juice.
5. Toss and keep aside for 10-15 minutes.
6. Grated potato, add cheese, salt, pepper, mix well.
7. Spread a little mixture on one side of slice.
8. Press down gently, repeat for all slices.
9. Grill slices in hot oven at 220^oC for 8-10 minutes till crisp.
10. Remove from oven.
11. Arrange beetroot slices on potato bake.
12. Press down some more potato mixture over beetroot.
13. Sprinkle seasoned cabbage, and some grated cheese for garnish.
14. Serve hot and crisp, with chilli and tomato sauces.

Making time: 30 minutes
Makes: 5 slices
Shelflife: 1 day refrigerated