Simple & Savory!
We’re using up the last of the leftovers from Easter today. As some of my extended family aren’t big fans of beets, I put a bunch of roasted beets aside for me rather than loading them on the green salad Sunday. So for the last few days, I’ve had beets in my salads, smoothies, and now my favorite…. I added them to toast!
So simple, yet so yummy & satisfying… it’s just roasted beets and vegan chive cream cheese from Kite Hill, topped with a little orange zest and micro-greens on Canyon Bakehouse Gluten-free Heritage Style Bread.
I ate this today along with a big salad for lunch and was the perfect fuel to get me through my day!
Scroll down to see the recipe.