Golden beet and avocado toast with lemon-dill dressing
A tasty twist on avocado toast with a fresh dressing. Makes a delicious lunch.
- 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