Garden Beet Toast

We love a garden toast.

One of our favorite ways to use a glut of something is to make a fancy toast

Ingredients

  • One loaf artisanal bread - when we don’t have time to bake, we grab a loaf of whole wheat sourdough from one of our favorite local bakeries

  • 2 medium/large beets

  • 4-5 cloves garlic

  • 1 pinch fresh Parsley or Oregano

  • Juice of 1/2 a lemon (about 2 tbsp)

  • 2 tbsp Olive Oil (or neutral oil of your preference)

  • 1/2 cup raw unsalted cashews

  • 1 teaspoon salt

  • Small bunch of arugula

  • 1/4 cup crushed roasted and salted pistachios roughly chopped

  • 1-2 tbsp cheese of your choice (we like violife plant-based feta, but a chèvre would be good too)

  • Course black pepper to taste

Instructions

First, make the beet puree:

Remove the beet tops (we like to freeze ours if not using for something else), wrap beets in aluminum foil, and roast them at 400 degrees for 30-40 minutes, or until tender.

Cool the beets, then remove the skins and cut them into quarters.

In a food processor, blend the garlic, lemon juice, and cashews until minced, then add the beets, herbs, salt, and olive oil. Blend until smooth, scraping down the sides as needed.

This beet puree is versatile! We love it on toast, but it also makes a tasty pasta sauce or addition to a veggie burger. We have also been known to eat it plain or as a veggie dip. This puree recipe makes enough for about 8 large toasts and keeps in the fridge for about 4 days (but will never last that long).

Second, assemble your toast:

Toast a few slices of bread, then use a spoon to spread the beet puree onto your toast. There is no such thing as too much.

Add the chopped pistachios, arugula, cheese, and top with fresh cracked pepper. Enjoy!