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.
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