There are a few things I make that I never share because I don’t quite love them enough or they need a bit of tweaking. Most things you see we really enjoyed so I’m happy to tell you all about them. Then there are a few that I get really excited about as they were so delicious I can hardly describe them properly. I think this golden beet and avocado toast might be one of those. I ate them so quickly (well, as quick as I could with one hand and them falling apart a bit thanks to baby in the other arm), but still savoring every bite. It helps I love everything that goes in them and they are really easy, but they also come together so well too. The lemon-dill dressing just tops them off for a wonderfully fresh, tasty lunch or brunch.
Beet and avocado toast: combining two favorites
My eldest son’s first food was avocado and he wasn’t much of a fan at first. In fact he took quite a while to like it but now it’s one of his favorite foods, as it is mine. He hasn’t got there with beets yet, although he’s happy enough to eat them baked into things when he doesn’t know they are there and will often ask to make pink muffins if he is going to be helping (and he loves my beet brownies). I suspect as I hopefully get him on to beets, golden beets might be one he takes to first. While I love beetroot these days, I can understand how the almost iron-y flavor can be off-putting. Golden beets don’t really have that, they are definitely more mellow and I’d recommend trying them even if you are unsure about beets in general. Particularly roasted, they have a lovely flavor, and it’s one that goes really well with everything else in these golden beet and avocado toast.
How it’s made
This is a really easy dish to make – you can roast the golden beets a few days in advance and store them in the fridge. Then, peel and slice them, along with the avocado, when you’re ready. Whisk together the dressing ingredients, toast the bread, and poach the egg if you’re including one. Lay on your sliced beets and avocado, drizzle over the dressing and you’re good to go. Hopefully you’ll have two rather than just one free hand to eat them as this is a toast/ sandwich that can fall apart a little but it’s worth persevering for all the great flavors.
While this golden beet and avocado toast might not be quite like a lot of the avocado toasts you see a lot of at the moment, I personally would say it’s better. The avocado and golden beets go well together and particularly with the lemon-dill dressing, they’re so fresh and tasty. A handful of pea shoots on top gives a nice contrasting crispness and adds to the spring-like flavors. You can also do as I did and add a poached egg for a truly delicious breakfast sandwich. Without, though, it’s vegan and still really good – this is a tasty sandwich so many people can enjoy. It’s just as well, this is one fantastic (and healthy) bite.
- ½ avocado
- ½ medium-large golden beet, cooked and cooled (I usually roast, wrapped in foil approx 45min at 400F)
- 2 slices of good plain bread eg pain de campagne, sourdough
- a handful of pea shoots
- optional - 1 or 2 poached eggs to top
- for the dressing -
- 2tsp olive oil
- 1tsp lemon juice
- ¼tsp Dijon mustard
- ¼tsp sugar or honey
- 1tsp chopped fresh dill
- Peel and slice the avocado and golden beet. Toast the bread and poach the eggs, if including.
- Whisk together all of the dressing ingredients in a small bowl.
- Lay slices of avocado and beet on the bread in alternate 'stripes'. Top with the eggs, if using, then the pea shoots. Drizzle over the dressing and enjoy.