Name: Beet Poke Avocado Toast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 8 fresh beets; 2 tablespoons olive oil; 2 tablespoons Italian seasoning; 1 piece fresh gingerroot (about 1-in.), peeled and sliced; 1/2 cup teriyaki sauce; 8 slices sourdough or Italian bread, toasted; 2 medium ripe avocados, peeled; 1 tablespoon fresh lemon juice; Salt and pepper to taste; 1 tablespoon sesame seeds

The farmers’ market has the best fresh beets. When they're in season, I like to air-fry them with a little olive oil and a sprinkle of seasoning to create this delicious beet poke. —Grace Monahan, Middletown, New York

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Yummy Beet Poke and Avocado Toast

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Yield:8 servings

Prep:20 min

Cook:25 min

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Ingredients

8 fresh beets
2 tablespoons olive oil
2 tablespoons Italian seasoning
1 piece fresh gingerroot (about 1-in.), peeled and sliced
1/2 cup teriyaki sauce
8 slices sourdough or Italian bread, toasted
2 medium ripe avocados, peeled
1 tablespoon fresh lemon juice
Salt and pepper to taste
1 tablespoon sesame seeds

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Directions

Scrub beets, trimming tops to 1 in. Preheat air fryer to 400°. In batches, place beets in greased air fryer. Drizzle with oil and sprinkle with Italian seasoning. Cook 15 minutes. Toss/shake to redistribute; cook until tender, 10-12 minutes longer.

Remove beets from air-fryer. Cool completely; cut into 1/2-in. cubes. Place in a large bowl with ginger and teriyaki sauce; toss gently to coat. Refrigerate 1 hour.
In a small bowl, mash avocado. Add lemon juice, salt and pepper to taste.
Spread avocado onto toast. Using a slotted spoon, top with beets. Sprinkle with sesame seeds.

Nutrition Facts

1 slice: 180 calories, 11g fat (2g saturated fat), 0 cholesterol, 156mg sodium, 18g carbohydrate (6g sugars, 4g fiber), 4g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...