Radish & Beet Mash Toast with Avocado

Radish & Beet Mash Toast with Avocado



  • 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.
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