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Categories:
olive oil yogurt garlic salt ground black pepper Bread pumpkin seeds sesame seeds coriander seeds fennel seeds fresh chives
Viewed: 56 - Published at: 6 years agoIngredients
- 1 pound beets - trimmed, peeled, and cut into 1-inch pieces
- 4 tablespoons olive oil, divided
- 3/4 cup plain Greek yogurt
- 2 cloves garlic, peeled
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 slices Nature's Own(R) Perfectly Crafted Multigrain Bread, toasted
- 1 tablespoon pumpkin seeds
- 1 tablespoon sesame seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 teaspoons coarsely chopped fresh chives
Method
- Preheat oven to 400 degrees F.
- Place beets in a 10x15x1-inch baking pan and drizzle with 2 tablespoons olive oil; toss to coat. Roast for 35 to 40 minutes or until very tender, stirring once. Remove from oven and let cool slightly, about 30 minutes.
- Transfer cooled beets to a food processor. Add Greek yogurt, remaining 2 tablespoons olive oil, garlic, salt, and black pepper. Process until smooth, stopping to scrape sides as necessary.
- Spread beet mixture onto toasted bread. Top with pumpkin seeds, sesame seeds, coriander seeds, fennel seeds, and chives.
