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+ servings
two slices bread spread with beet butter, sliced avocados, and pickled onions
5 from 3 votes
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Beetroot Butter Avocado Toast

Beautiful beet butter spread on toasted sourdough bread layered with avocados, pickled red onions, and microgreens

Course Condiment
Cuisine American
Keyword avocado toast, Beet butter, beet butter toast
Prep Time 15 minutes
Servings 8 servings as a spread
Calories 121 kcal
Author Janet Barton

Ingredients

Beet Butter

  • 3/4 cup pumpkin seeds toasted
  • 1 cup cooked beets
  • 1/2 cup white beans Navy, Great Northern, or Cannelini
  • 3 tbsp tahini
  • 3/4 teaspoon salt
  • 1 tbsp lemon juice
  • 2 tbsp olive oil or avocado

Beet Butter Avocado Toast

  • Sourdough bread slices
  • Beet Butter
  • Avocado
  • pickled red onions
  • microgreens
  • Dukkah, red pepper flakes, sea salt, pepper

Recipe Notes

  • Nutrition calculation is only for 1 serving = 2 tablespoons. It does not include bread, avocado, pickled onions, seasonings.
  • Sometimes the beet butter will darken on top.  Pour a thin layer of olive oil over the top to prevent this from happening.
  • It's ok to eat with a spoon. Yum.
  • Use beet butter in place of hummus.  
  • Excellent in rice or quinoa bowls.  Yum!

 

Nutrition Facts
Beetroot Butter Avocado Toast
Amount Per Serving (1 g)
Calories 121 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 234mg10%
Potassium 192mg5%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin C 2mg2%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.