Whether you have an herb garden in your windowsill, a container garden on your apartment balcony, or a sprawling plot in the backyard, summer is the prime vegetable garden season.
You’ve worked hard to keep the weeds and pests away, and now you’re ready to harvest some beautiful home-grown veggies and herbs.
Niedlov's Garden Veggie Toast
1
servingIngredients
- For the beet:
- 1
beet, any color
Olive oil, to coat
- 1
pinch salt and pepper
- For the toppings:
- 1
slice Niedlov's Seeded Country or an organic, preservative-free bread
- ½
avocado
Salt and pepper, to taste
Olive oil drizzle, to taste
- 1
pinch arugula
- 2 Tbsp.
goat cheese
- 1
radish, sliced
- 1
orange, sliced
Pickled red onions, to taste
Fresh dill (optional)
Fresh tarragon (optional)
Egg, scrambled or fried (optional)
Directions
- For the beet:
Preheat the oven to 400°.
Coat beet in olive oil and season with salt and pepper, then wrap in aluminum foil.
Bake for 30-45 minutes until the beet is fork tender. Allow to cool, then use a paper towel to wipe the skin of the beet off.
Cut into ½-inch pieces.
- To assemble:
Toast the bread. Slice half of the avocado and spread over the bread.
Sprinkle with salt, pepper, and a drizzle of olive oil.
Add the arugula and then crumble the goat cheese on the toast.
Add beets and spread evenly.
Garnish with radishes, orange slices, and pickled onions. For even more flavor, top with herbs and an egg.
“This is a light, fresh, bright, and yummy way to get vegetables, healthy fat, and even some protein into your day. This recipe has quite a bit of wiggle room to play with organic ingredients and options, but here is a base to get you started.”
