This avocado tartine with golden beet is easy to make with a simple combination of ingredients. They all come together to be something fancy-looking and special-feeling, that's delicious, too. Great for brunch, lunch or any excuse.

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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. Sometimes that takes a while or gets sidelined. Then there are a few that work out perfectly first time round and I can't wait to share.
This was originally one of those, though I have updated the photos to help it shine a bit more. It's just as delicious as it was the first time around, though. It has such a lovely mix of ingredients and the lemon-dill dressing just brings out the best in everything else.

What is a tartine?
A tartine is essentially a French open sandwich, somewhere between a Danish smørrebrød and crostini. It is always a piece of bread with toppings, but can vary a lot beyond that. You generally toast the bread, or grill it, often brushed with olive oil first, but usually more lightly toasted and a thicker piece of bread than crostini.
Tartines can be sweet or savory, simple or more elaborate. The most common breads are either baguette or a sourdough bread, particularly pain de campagne, as I use here. In terms of toppings, think everything from nutella or jam to goat cheese and grilled vegetables or fig and cured meat.
Since tartines are open, presentation is often a big part if you are buying them somewhere, and can be fun to do at home, too. So as well as the basic toppings, you'll often garnish savory tartines with fresh herbs, capers or small salad greens.
While this may not exactly be a classic tartine topping, it follows the general style and is delicious, too. You can think of it as a slightly fancy avocado toast, but believe me the additions are so, so good.
Combining avocado and golden beets
I have combined avocado and golden beet in this tartine to give a pretty color mix and also as the flavors work really well together. The creamy avocado is balanced out by the lighter beet, and even better with the crisp pea shoots on top, too.
I've opted for golden rather than the more common red beet as it's much milder and has none of the iron-y flavor you sometimes get. Particularly roasted, they have a lovely rounded, slightly sweet flavor. Try some in my golden beet salad, too.

How to make this avocado tartine
This is a really easy dish to make and you can prepare some ahead of time, too. You can roast the golden beets a few days in advance and store them in the fridge until needed. You can also mix up the lemon and dill vinaigrette ahead of time too. Just re-mix before using as it can settle out.
I recommend you only slice the avocado right before serving to avoid browning. And similarly, if you are adding a poached egg, do that last minute as well (it's a tasty addition!)
When you are ready to make and serve it, toast the bread and slice up your beet and avocado. I'd suggest drizzling a little of the dressing on the bread first to save it being as dry, then lay on the sliced beet and avocado. Overlap the slices for a nice pattern.

Top the toasts with some pea shoots for a nice fresh crispness (and it looks fancy, too). Then drizzle over the dressing and add the egg, if using. Then you might want to grab a knife and fork to make it a little easier to dive in.
Ways to vary this avocado tartine
While I personally love the combination here, you could easily make a few changes, such as:
- Skip the golden beet (though I recommend you don't!) and instead use more avocado.
- If using just avocado, you could instead use a base of mashed avocado before adding toppings (so more like a fancier avocado toast).
- Instead of, or as well as the beet and pea shoots, try some chopped cherry tomatoes, crumbled goat cheese or pine nuts on top.
- In place of pea shoots, try some arugula or herbs like dill, mint or basil on top (but I'd use less if herbs)
- If you are not a dill fan (though it works really well with the beet), try my lemon basil vinaigrette instead.

This avocado tartine with golden beet is a fancy-looking and special-tasting open sandwich that's so much easier to make than it looks. It's a delicious combination that makes a great brunch or lunch, whatever the occasion. It's fresh and light but also feels indulgent and comforting. So delicious, whenever you enjoy.
Try these other sandwiches and toasts:
- Basil ricotta toast
- Caprese focaccia sandwich
- Mexican chorizo torta
- Plus get more lunch recipes in the archives. And if you like golden beets, try my roasted golden beet salad as well.
Avocado tartine with golden beet
Ingredients
For the vinaigrette/dressing
- 2 teaspoon olive oil
- 1 teaspoon lemon juice
- ¼ teaspoon Dijon mustard
- ¼ teaspoon honey or sugar
- 1 teaspoon fresh dill chopped
For rest of tartine
- ½ golden beet med-large, cooked and cooled (see notes)
- 2 slices bread eg pain de campagne, sourdough
- 1 poached egg to top, or use 2, optional
- ½ avocado
- 1 handful pea shoots
Instructions
- Whisk together all of the vinaigrette/dressing ingredients in a small bowl and set aside (you can also prepare ahead and store in fridge a day or two then re-mix when ready to use)
- Peel and slice the beet and cut the circles in half. Toast the bread and poach the eggs, if adding. Peel the avocado half, keeping the whole piece of avocado intact so you can then slice it across the way.
- Drizzle a small amount of the vinaigrette on the toasted slices of bread. Lay slices of avocado and beet on top in alternate 'stripes', slightly overlapping. Top with a small handful of pea shoots and the egg(s), if using. Drizzle over the rest of the vinaigrette and enjoy.
Video
Notes
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
This post was originally shared in June 2016 and has been updated, primarily with new photos and added video.
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Jemma says
I love this twist on avocado toast. It looks delicious.
Caroline's Cooking says
Thank you, indeed it is!
danielle wolter says
I've never had golden beets before, but I like the red beets so I can assume I would love these also. Plus, who doesn't love a good avocado toast?
Caroline's Cooking says
Thanks, they are much like regular red beets, just with a little less of that iron-like taste that you sometimes get. And yes, avocado toast is always good too!
Nathan Wyper says
Golden beets are so good, Those colours look fantastic great lunch time recipe!
Caroline's Cooking says
Thanks, indeed this makes such a great lunch.
Jacqueline Debono says
This toast looks fabulous. I love these kinds of open sandwiches for lunch. I have never eaten golden beets. I have to look out for them.
Caroline's Cooking says
Thanks, golden beets are that bit milder and don't bleed either. They are a little harder to come by but I do love them for many things, like this.
Brian Jones says
What lovely presentation, great sound flavours too, love it!
Caroline's Cooking says
Thank you, it's a lovely combination, especially the dressing.
Michelle says
Wow Caroline
I am a huge fan of beets. Any color, doesn't matter I love them and avocados are my favorite! This is perfect for me because I can make an individual portion! The rest of my family won't touch beets! Thanks! Michelle
Caroline's Cooking says
Glad you like it, Michelle, and hope you enjoy - I am a bit similar in that the rest of the family don't totally dislike beets but they are definitely less convinced by them!
Johanne Lamarche says
Perfection on a toast! Great photos!!!
Caroline's Cooking says
Thanks so much Johanne!
Frugal Hausfrau says
I am wild about beets and love the colored ones when I can find them - I don't know why Ijust don't grow them. Thi slooks like such an unexpected but delish recipe!!
Thanks for sharing with us at Throwback Thursday!!
Mollie
Caroline's Cooking says
Thanks Mollie, it is really tasty, very fresh-tasting. I agree, I sometimes think I should grow them too!
Elaine @ foodbod says
How lovely, such wonderful colours, I can definitely understand how good this must be!!! I've never tried, or even seen, golden beets, I'll have to try and find some.
thank you for sharing this with everyone at this week's Fiesta Friday, I hope you're having a good weekend xx
Caroline's Cooking says
Thanks Elaine. You know I don't ever remember seeing golden beetroot when I lived in the UK but maybe it was on the farmer's market and I just didn't notice. Regular beets would work but I do love the slightly more mellow flavor of golden.
Kari says
I'll definitely be trying this one, Caroline. It looks amazing!
Caroline's Cooking says
Thank you Kari, hope you enjoy!