Move over avocado toast, this Beet Toast with Crème Fraiche and Dill will have you swooning. This savory gourmet toast is loaded with tangy crème fraiche, marinated roasted red beets, fresh dill, pistachios and honey. The pretty pink hue is a bonus, which makes it fancy enough for special occasion brunches.
I just love "fancy" toasts (as I like to call them). This unique beet toast with crème fraiche and dill is so fresh and tasty, and it doesn't hurt that it has such a gorgeous pink hue. I mean toast never looked so pretty right?
So what's this toast all about? Red beets are roasted, then marinated in a simple dressing of lemon, olive oil, dill, and honey. Next, crème fraiche is mixed with horseradish to give it a little kick, then it's slathered on toasty bread. The marinated beets are added, then it's finished with chopped pistachios, more dill and a drizzle of honey and salt.
And there you have it- a healthy lunch or appetizer for your next brunch party!
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Ingredients
Here is what you will need to make beet toast with crème fresh and dill. The full list of ingredients is in the recipe card.
- Beets- I use red beets, but this can also be made with yellow (golden) beets. The beets are roasted and marinated briefly to highlight their flavor. You can use canned or pickled beets, but the flavors will be different.
- Crème fraiche- Crème fraiche is a type of cultured cream originating from France. It's thicker, richer, and has a tangy, slightly nutty flavor compared to regular cream. It's similar to sour cream, but has less of a chance of curdling when heated. It pairs very well with the mild, earthy flavor of beets.
- Dill- Fresh dill is best. Dried dill can be used in a pinch but will have a different flavor.
- Olive oil- For marinating the beets.
- Lemon- Used in the marinade to flavor the beets.
- Prepared horseradish-Used in the crème fraiche to give it a little kick, but this can be omitted. Use more if you like it a little hot.
- Pistachios- Adds crunch, texture, and a pop of color.
- Honey- A little sweetness for drizzling over the toast.
- Salt- Coarse or flaky sea salt for finishing.
Step-by step
Here is a quick guide to making beet toast.
Step 1. Trim and wash the beets. Step 2. Wrap each beat in aluminum foil. Roast at 400℉ for 50 minutes. Step 3. Allow the beets to cool. Peel the skin and slice ¼ inch thick. Step 4. Combine the lemon, dill, honey, olive oil, and salt in a small bowl.
Step 5. Pour the marinade over the beets, and let stand 10 minutes. Step 6. Mix the crème fraiche, and horseradish in a small bowl. Step 7. Toast the bread. Step 8. Layer the toast (crème fraiche, beets, pistachios, dill and salt). Drizzle with honey.
Substitutions and variations
Don't have an ingredient? Want to mix it up? Here are some suggestions to try.
- Golden beets- Swap out the red beets for yellow (golden beets). They are harder to find, but when they are in season, they are a common farmer's market find. Bonus- no staining!
- Ricotta or yogurt- Although sour cream is similar to crème fraiche, it might be too rich in this dish. If you can't find crème fraiche, use ricotta, Greek yogurt, or labneh.
- Balsamic- Balsamic glaze, agave, or date syrup can be used in place of the honey.
- Nuts- Experiment with different nuts such as sliced almonds or hazelnuts. Seeds such as pepitas or sunflower seeds would also be a good substitute.
Serving suggestions
This beet toast is pretty filling on it's own, but you can serve it with something simple like a fruit parfait, or a light salad.
And don't forget to wash it down with a refreshing sip like this blackberry soda or go boozy with a fruity Bellini!
Storage
Once prepared the beet toast should be eaten right away. The beets can be prepared ahead and stored for up to 5 days in the fridge. Save the extra marinated beets for a simple salad or side dish to meat.
💡Top tip
To avoid staining, wear gloves to remove the beet skins after you roast them. Also, allow the beets to cool before removing the skins. I know you really want to get to making this toast, but trust me, you will burn your precious fingers!
Frequently asked questions
Nope! There is no need to peel the beets before roasting. After the beets are fully roasted, the skins will glide right off. You can use a paper towel to get it started. Remember to wear gloves because red beets stain!
The peak time for red beets is mid-summer through late fall, but they are available all year long.
Perfect pairings
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Beet Toast with Crème Fraiche and Dill
Equipment
- baking sheet
- aluminum foil
- toaster or grill pan
Ingredients
- 2 small beets
- 2 slices rustic bread whole grain, rustic or sourdough are good choices
- 1 tablespoon olive oil
- 2 tsp lemon juice
- 1 teaspoon honey, plus more for drizzling
- 1 teaspoon chopped fresh dill, plus more for garnishing
- ⅛ teaspoon Kosher or fine salt, plus more to taste
- ¼ cup crème fraiche
- ¼ teaspoon prepared horseradish
- 2 tablespoon chopped, shelled, and unsalted pistachios
Instructions
- Preheat the oven to 400℉. Wash the beets and remove the tops and roots- no need to peel. Wrap each beet tightly in aluminum foil. Place the foil-wrapped beets onto a baking sheet, and roast for about 50 minutes or until fork tender.2 small beets
- Remove from the oven and let cool. When cool, use your fingers to slip off the skins (make sure the beets are cool enough to handle). Slice into ⅛-¼ thick rounds, then add them to a medium bowl. Set aside.
- In a small bowl, whisk the olive oil, honey, lemon juice, dill, and salt. Pour the dressing over the sliced beets. Let them sit at room temperature for 10 minutes.1 tablespoon olive oil, 2 teaspoon lemon juice, 1 teaspoon honey, plus more for drizzling, 1 teaspoon chopped fresh dill, plus more for garnishing, ⅛ teaspoon Kosher or fine salt, plus more to taste
- In another small bowl, combine the crème fraiche, and horseradish. Stir to combine. Set aside while you toast the bread.¼ cup crème fraiche, ¼ teaspoon prepared horseradish
- Toast the bread until golden and firm. Alternatively, you can toast the bread in a medium pan with olive oil or butter.2 slices rustic bread
- Divide the crème fraiche mixture and spread evenly over each slice of toast. Top it with the marinated beets, overlapping them slightly. Add the pistachios, then finish each toast with a drizzle of honey, chopped dill, and salt to taste.2 tablespoon chopped, shelled, and unsalted pistachios
Notes
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Thanks for brunching! Let me know what you think: