Avocado tartine with golden beet
This tasty tartine is an open sandwich with some similarities to avocado toast but feels that bit fancier. So good!
Servings: 1 (makes two slices)
Calories: 272kcal
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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
To roast the golden beet, I usually wrap the whole beet, skin on, in foil and place that in an oven dish. Then roast for approximately 45min at 400F/200C, though the timing depends on the size. Check with a knife inserted into the beet to see if it is tender after around 40 minutes and cook longer, as needed.
Nutrition
Calories: 272kcal | Carbohydrates: 15g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 66mg | Potassium: 620mg | Fiber: 7g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 0.9mg
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