Marinated Beet Toasts with Yogurt

Total Time 20 Mins

Yield 8 servings (serving size: 2 pieces)

By GRACE ELKUS February 2018

Toast, once reserved for breakfast, is now one of the tastiest beginnings to an appetizer or side dish. Spread with ricotta, mashed white beans, or hummus, drizzled with olive oil and finished with salt and pepper, it's a 5-minute hit. We took it one step further and topped thick slices of whole-grain bread with yogurt, marinated beets, and crunchy radishes for a game-changing dish you'll be making again and again. To amp up the yogurt, we added a bit of prepared horseradish, which gives it a peppery bite. Vaccuum-sealed cooked beets means this recipe comes together in just 20 minutes. Toast, once reserved for breakfast, is now one of the tastiest beginnings to an appetizer or side dish. Spread with ricotta, mashed white beans, or hummus, drizzled with olive oil and finished with salt and pepper, it's a 5-minute hit. We took it one step further and topped thick slices of whole-grain bread with yogurt, marinated beets, and crunchy radishes for a game-changing dish you'll be making again and again. To amp up the yogurt, we added a bit of prepared horseradish, which gives it a peppery bite. Vaccuum-sealed cooked beets means this recipe comes together in just 20 minutes.

1 pound pre-cooked, vacuum-packed beets (6 to 10 depending on size), sliced into ¼-inch wedges

1 small shallot, finely chopped

3 tablespoons balsamic vinegar

4 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

½ teaspoon freshly-ground black pepper, divided

1½ cups full-fat plain Greek yogurt

2 tablespoons prepared horseradish

1 1 lb. loaf whole-grain bread, sliced ½-inch thick, toasted and halved

1 small bunch radishes, thinly sliced

2 tablespoons chopped chives, for serving

Directions at realsimple.com

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