Savory Brekkie Toast with Beets and Yogurt, Radish, Micro Cilantro & Pomegranate Seeds

Ingredients

• 1 cup Creamy Beet Dip
• 4 breakfast radishes, sliced
• microgreens (or favorite sprouts)
• 4 slices sourdough bread
• ¼ cup fresh pomegranate seeds (optional)
• flaky sea salt, such as Maldon

Prep

Lay bread slices on an ungreased sheet tray, drizzle with olive oil and toast in the oven at 325º F for 5-10 minutes.

Once bread is sufficiently toasted, spread beet dip evenly on each slice and garnish with sliced radish, microgreens, and pomegranate seeds.

Finish with one more pass of olive oil and a pinch of flaky salt.

Newsletter