Avocado and Shortcut Beet Hummus Toast

• Vegetarian

• Produce

  • 1/2 Avocado
  • 1 Beet, medium-sized
  • 1/2 cup Microgreens

• Condiments

  • 3/4 Of a 10oz tub plain hummus, plain

• Baking & Spices

  • 1 Sea salt

• Bread & Baked Goods

  • 4 slices Bread, hearty gluten-free or regular

• Dairy

  • 3 oz Goat cheese

Found on iowagirleats.com

Description

Ingredients

• 1 medium-sized beet (about the size of a baseball,) scrubbed
• 3/4 of a 10oz tub plain hummus (I like Sabra classic hummus)
• 4 slices hearty gluten-free or regular sliced bread (whole grain is best, dish will not be GF if using regular bread)
• 1/2 avocado, sliced
• 3oz crumbled goat cheese
• 1/2 cup microgreens
• sea salt

Directions

• Preheat oven to 400 degrees then line a baking sheet with foil. Place beet inside another piece of foil then seal and place on baking sheet. Bake for 40 minutes to 1 hour, or until a knife inserted into the center of the beet meets little resistance, but is not mushy. Once cool enough to handle, use a paper towel to help peel off the skin (should be fairly easy,) then slice beet and add to a food processor with hummus. Process until smooth. Can be done 3-4 days ahead of time. Toast bread (gluten-free eaters - do NOT use a toaster that has been used for regular bread. Instead, place bread on a foil lined baking sheet and broil for 1-2 minutes a side,) then spread with beet hummus and top with avocado, goat cheese, microgreens, and sea salt.