Toast, once reserved for breakfast, is now one of the tastiest beginnings to an appetizer or side dish. Spread with ricotta, mashed white beans, or hummus, drizzled with olive oil and finished with salt and pepper, it's a 5-minute hit. We took it one step further and topped thick slices of whole-grain bread with yogurt, marinated beets, and crunchy radishes for a game-changing dish you'll be making again and again. To amp up the yogurt, we added a bit of prepared horseradish, which gives it a peppery bite. Vaccuum-sealed cooked beets means this recipe comes together in just 20 minutes.
1 pound pre-cooked, vacuum-packed beets (6-10 depending on size), sliced into ¼-inch wedges