Radish & Beet Mash Toast with Avocado

Use organic ingredients whenever possible.

  • Author:
  • Yield: Serves 4 1x


4 slices rye bread (gluten-free sub: gluten-free rye)

2 avocados, peeled, pitted, sliced

2 medium beets

5 radish, trimmed, sliced

1 Tbsp plain Greek yogurt (dairy-free sub: almond or soy-based yogurt)

2 tsp tahini

3 cloves garlic, peeled, minced

Salt and freshly ground black pepper to taste


Beet Mash:

  • Preheat oven to 350 F.
  • Peel and cube beets.
  • Wrap beets in aluminum foil and place on baking tray.
  • Roast for 45-50 minutes. Beets will soften.
  • Remove and allow to cool.
  • In a food processor, add beets, yogurt, tahini, garlic salt and pepper.
  • Process until a fairly smooth texture. Some bigger pieces add texture.


  • Lightly toast rye bread.
  • Lay down radish slices.
  • Spread beet mash over bread and radish.
  • Place a  layer of sliced avocado on top of beet mash.
  • Sprinkle freshly ground black pepper on top.


Radish & Beet Mash Toast with Avocado