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Loaded Toast with Beets and Chèvre

loaded toast

Seeded Toast with Chèvre, Beet Puree, Hazelnuts, and Lemon Zest

Bright, crunchy, and earthy, this toast is as satisfying as it is beautiful. Note: You’ll have extra beet puree. Store it in the refrigerator for more toasts, or mix with additional Greek yogurt for a dip.
Servings 2


  • 1 large beet rinsed and trimmed
  • ¼ cup whole-milk Greek yogurt
  • ½ teaspoon olive oil
  • ¼ teaspoon sesame seeds
  • ¼ teaspoon dried thyme
  • Pinch red pepper flakes
  • Sea salt to taste
  • TOAST:
  • ½ tablespoon unsalted butter
  • 2 slices seeded bread
  • Sea salt to taste
  • 2 tablespoons beet puree
  • 2 ounces chèvre crumbled
  • 2 tablespoons chopped toasted hazelnuts
  • 1 teaspoon lemon zest
  • Freshly ground black pepper to taste


  • BEET PUREE: Place beet in a small saucepan, and add enough water to cover by a ½ inch. Salt water, and bring to a boil. Reduce heat and simmer for 15 to 18 minutes, until the beet is tender and easily pierced with the tip of a paring knife. Drain and rinse under cool water. When the beet is cool enough to handle, peel, chop into 1-inch pieces, and place in a food processor. Add yogurt, oil, sesame seeds, thyme, pepper flakes, and salt, and blend until smooth. Taste and adjust seasoning as needed. Set aside.
  • TOAST: Melt butter in a skillet set over medium-low heat. Add bread and toast until golden brown and crisp on both sides, 3 to 4 minutes per side. Salt each side of the warm bread. Cool briefly, 1 to 2 minutes.
  • Top toast with beet puree, chèvre, hazelnuts, and lemon zest. Garnish with black pepper and serve.
Photography by Andrew Purcell, Styling by Carrie Purcell

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

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