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Golden beet and avocado toast with lemon-dill dressing
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5 from 5 votes

Golden beet and avocado toast with lemon-dill dressing

A tasty twist on avocado toast with a fresh dressing. Makes a delicious lunch.
Prep Time15 mins
Total Time15 mins
Course: Lunch
Cuisine: American
Servings: 1
Calories: 272kcal
Author: Caroline's Cooking


  • ½ avocado
  • ½ golden beet med-large, cooked and cooled (I usually roast, wrapped in foil approx 45min at 400F)
  • 2 slices bread eg pain de campagne, sourdough
  • 1 handful pea shoots
  • 1 poached egg top top, or use 2, optional

For the dressing

  • 2 tsp olive oil
  • 1 tsp lemon juice
  • ¼ tsp Dijon mustard
  • ¼ tsp honey or sugar
  • 1 tsp fresh dill chopped


  • 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.


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