Beet Poke Avocado Toast

Total Time Prep: 20 min. + marinating Cook: 25 min.
Yield 8 servings
Contest Winner
Test Kitchen Approved
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

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

Directions

  1. 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.
  2. 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.
  3. In a small bowl, mash avocado. Add lemon juice, salt and pepper to taste.
  4. 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.

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
Recipe Creator

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