Antonis Achilleos
Hands-On Time
20 Mins
Total Time
20 Mins
Yield
8 servings (serving size: 2 pieces)

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.

How to Make It

Step 1

Combine beets, shallot, vinegar, 3 tablespoons of the oil, and ¼ teaspoon each kosher salt and pepper in a large bowl. Set aside to marinate, tossing once.

Step 2

Combine yogurt, horseradish, and remaining 1 tablespoon oil in a medium bowl. Season with remaining ¾ teaspoon salt and ¼ teaspoon pepper.

Step 3

Divide yogurt among toasts. Top with marinated beets, radishes, and chives. Drizzle some of the remaining marinade overtop.

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Ratings & Reviews

/5
Reviews
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