This simple, nutrient powerhouse beet dip is the perfect smear to top that whole grain bread to make this Roasted Beet Toast. Add a few slices of avocado and you've got a healthy meal in minutes!
15ozcanned beetsdrained, 1/4 cup pickling juice reserved
1tablespoonbalsamic vinegar
1small jalapenoseeds removed
1clovegarlic
1/4tspsalt
For the Toast
6sliceswhole grain toast
1 1/2mediumsliced avocados
6ozfeta cheese
Instructions
In a food processor or blender, add the pickled beets with 1/4 cup pickling juice that was reserved and remaining beet spread ingredients. Puree until smooth.
Remove and store in an airtight container for up to a week in the fridge.
Enjoy on top of toast, with avocado and feta cheese on top! Or, with your favorite veggies.
Notes
If using whole beets from scratch, begin by tossing then with olive oil and salt. Then roasting in the oven at 450 degrees F for 30 to 40 minutes, rotating half way through cooking. Add 2 TBSP white wine vinegar, 2 TBSP balsamic vinegar, and 2 TBSP water to the blender in addition to other ingredients.
Nutrition Facts
Roasted Beet Toast
Amount Per Serving
Calories 274Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g30%
Cholesterol 25mg8%
Sodium 717mg30%
Potassium 436mg12%
Carbohydrates 29g10%
Fiber 7g28%
Sugar 13g14%
Protein 9g18%
Vitamin A 253IU5%
Vitamin C 10mg12%
Calcium 184mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.