Makes 6 to 8 servings
Our up beet avocado toast is super simple + is as the perfect start to any meal.
No need to beet yourself up, just give it a go!
This recipe is best enjoyed when beets are at their peak during the warm Summer months!
INGREDIENTS
2 beets (about 1 pound), peeled and chopped into ½ inch pieces
2 Tbsp olive oil
2 Tbsp pure maple syrup
1 Tbsp balsamic vinegar
½ baguette, cut into ¼ inch slices on the diagonal
1 ripe avocado
1 lemon, halved
freshly ground pepper
sea salt
*Recipe + Photo: Chloe’s Vegan Italian Kitchen
PREP
Preheat oven to 425°.
Line a baking sheet with foil.
METHOD
Toss chopped beets with olive oil and arrange on baking sheet. Season with sea salt and roast for 30 minutes, turning occasionally with a spatula.
Remove from oven, drizzle with pure maple syrup and balsamic vinegar, return to oven and roast for 5 to 8 minutes until caramelized.
Place bread slices on a large baking sheet and drizzle with olive oil. Bake for 5 to 8 minutes, or until lightly browned on top.
In a small bowl, using a fork, mash avocado with juice from half of the lemon.
Season with sea salt and freshly ground pepper.
BUILD
Spread a thin layer of smashed avocado on each crostini.
Top with roasted beets, season with freshly ground pepper, and drizzle with juice from the remaining lemon half.
Notes + Serving Tips
Serve immediately.
Garnish with fresh basil for extra pazazz.