• 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


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.

Savory Brekkie Toast
Forager on Instagram Forager on Instagram
This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram access token that you are using. Your server might also be unable to connect to Instagram at this time.

Find Forager Project near