Avocaderia’s Signature Let it Beet Toast

Look for these Brooklyn delicacies at Sunday’s Moving Together event in Governor’s Island… and be sure to try out the recipe for yourself when in need of some much-needed avocado-fueled comfort.

Avocaderia is a fast, casual, avocado-based eatery in Brooklyn, New York. Started by native Italian owners Alessandro Biggi, Francesco Brachetti and Alberto Gramigni. Founded on the principles of offering fresh, healthy, and tasty meals, Avocaderia uses delicious avocado in nearly every dish on its menu, from savory toasts to delectable smoothie. Below is one of our favorites, and we’re sure soon to be one of yours, too!

Let it Beet Toast

The vivid colors from the beet hummus and watermelon radish make this vegan toast a stunner — it’s a bestseller. Makes 1 serving.

For the beet hummus toast:

1 slice sourdough bread (1-inch thickness is preferable but feel free to slice to taste)
1/2 Hass avocado, not too ripe, pitted and skinned*
2 medium red beets, scrubbed
16 oz store-bought chickpea hummus
1 handful arugula
1 watermelon radish, thinly sliced into 8 triangles
2 tsp agave mustard dressing (see below)
1 tablespoon spiced seeds (see below)

For the agave mustard*:

2 tsp agave syrup
4 tsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp hot water
1 tsp salt
1⁄4 tsp xanthum gum
Pinch black pepper
1/3 cup extra virgin olive oil

*Makes one cup; stores up to two weeks in refrigerator in airtight container.

For the spiced seeds*:

1 tbsp extra virgin olive oil
2 tbsp Ras el Hanout (North African spice mix)
8 oz flax seeds
4 oz pumpkin seeds, shelled
4 oz sunflower seeds, shelled

*Stores up to two weeks in airtight container in pantry.

Method

To make beet hummus: In a large pot, boil beets in salted water until they can be pierced easily with a fork, about one hour. Reserve cooking water and set aside. Let beets cool, then remove skin and cut into quarters. Blend beets in a food processor with 1/2 cup cooking water until smooth. Add chickpea hummus to food processor and blend until combined. (Store the extra in the refrigerator for up to a week. Use it like a spread, dip or dressing on just about anything.)

To make agave mustard dressing: Blend agave syrup, apple cider vinegar, mustard, hot water, salt, xanthum gum, and pepper in a food processor until combined. Add olive oil and pulse until smooth, about 25-30 seconds.

To make spiced seeds: Heat olive oil in a large skillet on medium heat. Add Ras el Hanout and seeds, and toast until seeds are golden brown, about 5 minutes. Watch closely as they can burn quickly. Let seeds cool to room temperature.

Toast bread, cut slice in half, and spread beet hummus on each. Slice avocado into 16-18 thin slices and place on toast halves. Flatten slices gently with hand. Add arugula and radish triangles evenly on toast halves. Drizzle 1 tsp to each toast half, then sprinkle 1⁄2 tbsp of spiced seeds. Serve immediately.

*Just a fun fact — whenever I make this at home – I always use the remaining avocado half on my split ends (#singlelife). I mix it with a bit of coconut oil and let it sit for a few hours — my hair has never felt smoother.

+ Check out more recipe ideas here!

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