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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

Ingredients
  

  • BEET PUREE:
  • 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

Instructions
 

  • 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.