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