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. Bright, earthy, and a little sweet, it's the perfect combo!
2slicesbread of choice whole grain, rustic or sourdough are good choices
½cupcrème fraiche
1tablespoonfresh dill, chopped, plus more for garnish
1cupmicrogreens or arugula
olive oil and balsamic vinegar for drizzling
2teaspoonflaky 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.
*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.
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