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Radish & Beet Mash Toast with Avocado
Radish & Beet Mash Toast with Avocado
- 4 slices rye bread (gluten-free sub: gluten-free rye)
- 2 avocados (peeled, pitted, sliced)
- 2 medium beets
- 5 radish (trimmed, sliced)
- 1 Tbsp plain Greek yogurt (dairy-free sub: almond or soy-based yogurt)
- 2 tsp tahini
- 3 cloves garlic (peeled, minced)
- Salt and freshly ground black pepper to taste
Beet Mash:
- Preheat oven to 350 F.
- Peel and cube beets.
- Wrap beets in aluminum foil and place on baking tray.
- Roast for 45-50 minutes. Beets will soften.
- Remove and allow to cool.
- In a food processor, add beets, yogurt, tahini, garlic salt and pepper.
- Process until a fairly smooth texture. Some bigger pieces add texture.
Toast:
- Lightly toast rye bread.
- Lay down radish slices.
- Spread beet mash over bread and radish.
- Place a layer of sliced avocado on top of beet mash.
- Sprinkle freshly ground black pepper on top.