Loaded Avocado Toast (Beets, Chard, Feta, Bacon!)

Take your avocado toast obsession to a whole new level with this incredible Loaded Avocado Toast! This isn’t just mashed avocado on bread; it’s a flavor and texture explosion featuring creamy avocado mash, tangy feta cheese, savory bacon, garlicky sautéed Swiss chard, and fun, slightly sweet roasted beet noodles (spiralized beets!). I absolutely love creating loaded toasts like this Avocado Toast because they feel so satisfying and gourmet, yet are surprisingly easy to assemble. It’s the perfect healthy, nutritious, and filling plant-forward meal (with bacon!) for brunch, lunch, or even a light snack – especially wonderful for enjoying the vibrant produce available this spring!

Why You’ll Love This Loaded Avocado Toast

• Flavor & Texture Party: Creamy avocado, salty feta, smoky bacon, earthy chard, slightly sweet beets, tangy lemon – it hits all the notes!
• Healthy & Wholesome: Packed with healthy fats from avocado, nutrients from beets and chard, and protein.
• Visually Stunning: The spiralized beet noodles, colorful chard, and other toppings make this toast look gorgeous.
• Satisfying Meal: Hearty enough to be a complete meal for brunch or lunch.
• Customizable: Easily adapt toppings based on preference or availability.

Ingredients for Loaded Avocado Toast

Here’s what you’ll need to create this amazing loaded avocado toast. The full list with measurements is in the recipe card below.

Roasted Beets

• Medium beets, peeled and spiralized (or sliced/grated) (Vegetable)
• Olive oil (Oil)
• Salt (Seasoning) (Added based on instructions)
• Pepper (Spice) (Added based on instructions)

Sautéed Chard

• Olive oil (Oil)
• Garlic, minced (Aromatic)
• Swiss chard (or rainbow chard), chopped (Greens)
• Salt (Seasoning)
• Pepper (Spice)

Avocado Toast Base & Toppings

• Avocado, pitted (Fruit)
• Lemon juice (Acid)
• Salt (plus extra for topping) (Seasoning)
• Slices of grainy bread (sprouted whole grain recommended) (Bread)
• Bacon, cooked and crumbled (Meat) (Or substitute – see Variations)
• Crumbled feta cheese (Dairy)
• Microgreens or sprouts (for topping) (Greens)
• Olive oil (for drizzling) (Oil)
• Freshly cracked black pepper (for serving) (Spice)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I adore the specific combination of toppings on this Loaded Avocado Toast, but feel free to mix it up:

• No Spiralizer? If you don’t have a spiralizer for the beets, simply slice them very thinly using a mandoline or knife, or coarsely grate them before roasting. Roasting time might need slight adjustment for different shapes.
• Different Greens: Use sautéed spinach or kale instead of Swiss chard.
• Different Cheese: Substitute crumbled goat cheese, shaved Parmesan, or omit cheese for a dairy-free option.
• Make it Vegetarian/Vegan: Omit the bacon. Ensure your bread is vegan if needed. The cashew cheese from the previous recipe would be a great swap for feta!
• Add an Egg: Top with a poached or fried egg for extra protein.
• Different Toppings: Add toasted nuts/seeds (pepitas, sunflower seeds), sliced radishes, or a drizzle of balsamic glaze.

How to Make Loaded Avocado Toast

Let’s build this amazing Loaded Avocado Toast step-by-step:

Roast the Beet Noodles

1. First, I preheat my oven to 400°F (200°C). I line a rimmed baking sheet with parchment paper.
2. I peel my beets and spiralize them into noodles (or slice/grate thinly).
3. I add the beet noodles to the prepared baking sheet, drizzle them with two teaspoons of olive oil, and season with a few good pinches of salt and pepper.
4. I toss them gently to coat.
5. I roast for 8-10 minutes, or just until they are tender but still have a slight bite (al dente). Keep an eye on them so they don’t burn.
6. I remove them from the oven and set aside.

Sauté the Swiss Chard

1. While the beet noodles are roasting, I make the garlicky swiss chard. I heat the remaining two teaspoons of olive oil in a skillet over medium-high heat.
2. I add the minced garlic and sauté for about 30 seconds, just until fragrant – be careful not to burn it!
3. I add the chopped swiss chard to the skillet and sauté for about 1-2 minutes, stirring frequently, until the chard wilts down.
4. I season the wilted chard with salt and pepper to taste. Then, I remove it from the heat and set aside.

Prepare Avocado Mash and Toast Bread

1. While the chard cools slightly, I prepare the base. I add the pitted avocado flesh to a medium bowl.
2. I add a pinch of salt and a good squeeze of fresh lemon juice.
3. Using a fork, I mash the avocado until it reaches my preferred consistency (I like mine a bit chunky!).
4. I toast my slices of favorite grainy bread until golden brown and crisp.

Assemble the Toast

1. Now for the fun assembly! I spread a generous layer of the avocado mash onto each slice of warm toast.
2. I top the avocado with a spoonful of the sautéed garlic swiss chard.
3. Next, I pile a nice handful of the roasted beet noodles over the chard.
4. I finish by sprinkling the crumbled bacon and crumbled feta cheese over the top.
5. A final drizzle of good olive oil and a sprinkle of flaky sea salt (optional) and freshly cracked black pepper seals the deal!
6. Serve immediately!

Tips and Tricks for the BEST Loaded Toast

Here are my secrets for making this Loaded Avocado Toast truly exceptional:

• Roast Beets Al Dente: Roast the beet noodles just until tender-crisp so they still have a nice texture on the toast.
• Don’t Overcook Chard: Sauté the Swiss chard quickly just until wilted to retain its vibrant color and nutrients. Squeeze out excess water if it seems very wet.
• Use Good Quality Bread: Start with sturdy slices of flavorful grainy bread or sourdough that can hold up to all the toppings. Toast it well!
• Season Each Layer: Lightly seasoning the beets, chard, and avocado mash individually builds layers of flavor.
• Assemble Just Before Serving: For the best texture (crisp toast, fresh toppings), assemble right before eating.

How to Serve

This Avocado Toast with Cashew Cheese & Radish (Oops, title from previous recipe) – This Loaded Avocado Toast with Beets, Chard, Feta & Bacon is a complete meal! Serve it immediately after assembly for:

• A Healthy & Hearty Breakfast: A fantastic way to start your day with protein, healthy fats, and veggies.
• A Delicious Brunch: An impressive centerpiece for a weekend brunch spread.
• A Satisfying Lunch: Filling enough to be a complete lunch on its own.

Make Ahead and Storage

This toast is best assembled and eaten fresh. However, components can be prepped ahead:

• Roasted Beets: Roast beets up to 3 days ahead; store covered in the fridge. Serve cold or gently reheat.
• Sautéed Chard: Sauté chard up to 3 days ahead; store covered in the fridge. Serve cold or gently reheat.
• Bacon: Cook bacon ahead and store crumbled in the fridge.
• Cashew Cheese (If using variation): Make up to 5 days ahead.
• Assembly: Toast bread, mash avocado, and assemble just before serving.

FAQs about Loaded Avocado Toast

• What if I can’t find watermelon radishes?
  • No problem! Use regular red radishes or daikon radish, sliced very thinly using a knife or mandoline. The color won’t be the same, but you’ll still get that lovely peppery crunch.
• Can I make this vegetarian?
  • Easily! Just omit the crumbled bacon. It will still be incredibly flavorful with the beets, chard, feta, and avocado.
• What other greens can I use besides Swiss chard?
  • Sautéed spinach or kale would be excellent substitutes. Adjust sauté time accordingly (spinach wilts faster, kale might need a minute longer).

Enjoy this vibrant, flavorful, healthy, and satisfying Loaded Avocado Toast! It’s a fantastic way to elevate your toast game.

Avocado Toast with Spiralized Beets, Sautéed Chard, Bacon & Feta

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 1x
• Category: Breakfast, Brunch, Lunch, Appetizer, Snack, Toast
• Cuisine: American

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Description

These fun and delicious avocado toasts are topped with roasted spiralized beet noodles, garlicky swiss chard, feta, and bacon! They’re perfect for a light lunch or brunch, super customizable, and packed with flavor and texture.

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Ingredients

Scale 1x2x3x

For the Roasted Beet Noodles:

• 2 medium beets, peeled and spiralized (or thinly sliced/julienned)
• 2 teaspoons olive oil
• Salt, to taste
• Pepper, to taste

For the Garlic Swiss Chard:

• 2 teaspoons olive oil (remaining from 4 tsp total)
• 3 cloves garlic, minced
• 2 cups chopped Swiss chard (or rainbow chard), tough stems removed
• Salt, to taste
• Pepper, to taste

For the Avocado Mash:

• 2 ripe avocados, pitted
• Juice of 1/2 a lemon
• Pinch of salt

For Toast & Assembly:

• 4 slices grainy bread (such as sprouted whole grain or sourdough)
• 3 slices bacon, cooked crisp and crumbled  
• 1/4 cup crumbled feta cheese

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Instructions

• Roast Beet Noodles:

  • Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  • Peel the beets. Use a spiralizer to create beet noodles (or thinly slice/julienne with a mandoline or knife).
  • Place the beet noodles on the prepared baking sheet. Drizzle with 2 teaspoons of olive oil and season with a few pinches of salt and pepper. Toss gently to coat.
  • Spread the beet noodles in a relatively even layer. Roast for 8-10 minutes, or until tender-crisp (al dente). Remove from oven and set aside.

• Sauté Swiss Chard: While beet noodles roast, prepare the chard. Heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, or until fragrant. Add the chopped Swiss chard and sauté for about 1-2 minutes, until just wilted. Season with salt and pepper to taste. Remove from heat and set aside.

• Toast Bread: Toast the bread slices until golden brown and crisp using your preferred method (toaster, oven broiler, skillet).

• Make Avocado Mash: While the bread toasts, add the avocado flesh to a medium bowl. Add the lemon juice and a pinch of salt. Mash with a fork until you reach your desired consistency (chunky or smooth).

• Assemble Toasts:

  • Spread the avocado mash evenly over each slice of toast.
  • Top the avocado mash with a spoonful of the sautéed garlic swiss chard.
  • Add a generous handful of the roasted beet noodles on top of the chard.
  • Sprinkle evenly with the crumbled bacon and crumbled feta cheese.
  • Season lightly with extra salt and pepper, if desired.

• Serve: Serve immediately.

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Notes

• Beets: Spiralizing beets creates fun “noodles.” If you don’t have a spiralizer, thinly slicing or julienning works too. Adjust roasting time based on thickness.
• Swiss Chard: Use Swiss chard or rainbow chard. Remove the thickest parts of the stems before chopping the leaves. Spinach can be substituted.
• Avocado: Use ripe avocados that yield slightly to pressure.
• Bread: Choose a sturdy, grainy bread that toasts well. Use gluten-free bread if needed.
• Bacon: Cook bacon until very crisp so it crumbles easily.
• Storage: This dish is best assembled and eaten immediately for the best texture and temperature contrasts.