Roasted Beets with Quick Pickled Radishes & Swiss Chard
served on Toasted Country Bread
By Debbie Kornberg
1 beet, medium
1/3 cup walnuts
2 tsp. fresh lemon juice
¾ tsp. Dijon mustard
1 cup plus 2 tsp. white wine vinegar, divided
Pinch sea salt
Pinch ground black pepper
4 Tbsp. SPICE + LEAF Premium Olive Oil, divided
2 cups Swiss chard leaves, coarsely chopped
½ cup Swiss chard stems, sliced diagonal into ¼-inch pieces
2 - 3 radishes, thinly sliced (For optimal thin slices, carefully use a mandolin with a hand guard)
6 Slices of your favorite bread
(Depending on the size of the bread slices, you can cut the bread into half to serve smaller portions.)
Optional: goat cheese
Preheat oven to 425 degrees. Use a baking sheet with parchment paper. Wash beets and pat dry. Then cut beets in half down the middle and then place flat side down. Leave the skin on. After roasting, skin will remove easily. Roast for about 45 minutes or until a knife can easily cut into the beet. Once cooked, remove from oven, and let cool for about 10 minutes. (I recommend using food gloves for this next part.) Using a paring knife, peel skin off the flesh of the beet. Cut beets into ¼ inch wedges and set aside.
While the beets are roasting, using a small sauté pan, over medium heat, toast walnuts until fragrant and toasty. NOTE: Use a dry pan, no oil. Once toasted, place walnuts on cutting board and chop coarsely. Set aside once done.
Using a medium bowl, whisk together lemon juice, Dijon mustard, 2 tsp. white wine vinegar, 1/4 tsp. sea salt, ¼ tsp. black pepper. Then gently whisk in 2 Tbsp. olive oil in a slow steady stream. While beets are still warm, toss beets with half of the vinaigrette to coat them.
Place cut Swiss chard stems and thinly sliced radishes into 2 separate medium bowls and cover each with ½ cup of white wine vinegar and a pinch of sea salt. Let each sit for 5 minutes. Remove Swiss chard and radishes from their respective bowls and place onto a paper towel and pat dry, removing any excess vinegar. Empty bowls of vinegar and place both the Swiss chard and radishes into one bowl and toss with the remaining vinaigrette.
Heat up a large sauté pan on medium-high heat. Place 1 Tbsp. of olive oil and toast slices of bread in pan ensuring both sides are nice and toasty. Repeat until all bread is toasted. Add olive oil as needed. Place toasted bread on a platter.
Step 6 – Putting the Fancy Avocado Toast All Together
Place toasted bread on platter and build your fancy toast in this order:
Spread avocado on toast
Place chopped Swiss chard leaves on top of avocado.
Add roasted beet wedges
Add pickled Swiss chard stems and radishes
Sprinkle Toasted walnuts on top
Drizzle a little olive oil on top
Optional goat cheese
Sprinkle of couple of shakes of SPICE + LEAF Avocado Toast Topper
And there you have it, Fancy Toast Perfection!