Move over avocado toast, you are soo 5 years ago- I'm sorry, I didn't mean it- I still love you Avo! But why should avocados get all the love? My beet toast with crème fraiche and dill is just what your toast has been missing.

I just love "fancy" toasts as I like to call them. I mean all I ever put on toast growing up was butter. But when you start to experiment, toast can be a blank canvas to play with. This 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?
The crème fraiche and dill complement the beets so well. Add a pop of your favorite greens and you have a healthy lunch or cut them into smaller sizes to serve as an appetizer at your next brunch party.
Top Tips
- Crème fraiche can be found at your local supermarket, but it can be pricey. If you are looking to cut down on costs, sour cream is a great substitute. Both have a slightly sour cultured taste. In a pinch, cream cheese would work here as well.
- Wear gloves to remove the beet skins after you roast them, if not, your hands will stain (although I think pink hands are pretty cool). 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. After all, you need them for eating!
📖Recipe

Beet Toast with Crème Fraiche and Dill
Equipment
- baking sheet
- toaster
Ingredients
- 2 medium beets
- 2 slices bread of choice whole grain, rustic or sourdough are good choices
- ½ cup crème fraiche
- 1 tablespoon fresh dill, chopped, plus more for garnish
- 1 cup microgreens or arugula
- olive oil and balsamic vinegar for drizzling
- 2 teaspoon flaky sea salt
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. Roast for about 50 minutes or until fork tender.
- Remove from the oven and let cool. When cool, use your fingers to slip off off the skins (make sure the beets are cool enough to handle). Slice into ¼-1/8 rounds. Set aside.
- Toast the bread until golden and firm.
- In a small bowl, combine the chopped dill and crème fraiche. Divide the crème fraiche mixture and spread evenly over each slice of toast.
- Place the sliced beets over the toast, overlapping so they cover the bread.
- Add greens, drizzle with olive oil and balsamic, and sprinkle the tops with the flaky sea salt and dill. Serve immediately.
Did you make this recipe? Let me know!