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Beet Salad, Avocado spread & pumpernickel crostini

Serves 2-4
Course Brunch, Lunch, Snack
Cuisine vegetarian, wholesome
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 1 Golden Beet
  • 1 Red Beet
  • 1 small sweet potato it adds contrast and creamy texture
  • ¼ cup seasoned rice vinegar
  • 2 tablespoons of Extra Virgin Olive Oil
  • 1-2 Tablespoons of fresh thyme tarragon and mint.
  • you can replace any of these for dry, but at least use one fresh herb if you can.

Avocado spread:

  • 1 small avocado smashed
  • 1 small clove of garlic grated
  • Lemon Juice salt and pepper.
  • Pumpernickel Bread
  • Some butter or extra virgin olive oil to grill the crostini.


  1. Scrub and rinse really well. In a double boiler steam, the beets whole do not cut them, for 15- 18 minutes* set them aside and allow them to cool. Once cool, peel them and slice them thin. ( a little less than ¼” inch.) Place them in a Bowl, add the herbs, rice vinegar, oil, salt and fresh ground black pepper. Gently toss these together and set aside.
  2. Smash the avocado with a fork in a small bowl. Add grated garlic, and a squeeze of lemon, salt, and fresh ground black pepper to taste.

For the Crostinis:

  1. In a medium-high heat nonstick skillet, add a dab of butter and toast about 4-6 pieces of bread, both sides. ( I highly recommend the butter, it plays so well with the bred and the tangy notes from the beets!… However, the vegetarian or vegan version using the extra virgin olive oil also tastes terrific. Enjoy!
  2. For service there are two options: assemble to serve or serve everything separately and assemble as you eat.(the second option is more fun, and it prevents your crostini from getting soggy.

Recipe Notes

* note: if you keep your root vegetables in the refrigerator, allow them to come to room temperature before you start cooking them, to ensure they cook evenly.