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:

  1. Preheat oven to 350 F.
  2. Peel and cube beets.
  3. Wrap beets in aluminum foil and place on baking tray.
  4. Roast for 45-50 minutes. Beets will soften.
  5. Remove and allow to cool.
  6. In a food processor, add beets, yogurt, tahini, garlic salt and pepper.
  7. Process until a fairly smooth texture. Some bigger pieces add texture.


  1. Lightly toast rye bread.
  2. Lay down radish slices.
  3. Spread beet mash over bread and radish.
  4. Place a  layer of sliced avocado on top of beet mash.
  5. Sprinkle freshly ground black pepper on top.