Another great way to use up extra veggies... add them to toast
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!
Cut off the stem, leaving root and 1 inch stem on beets; scrub clean.
Cut off a 18 in piece of foil. Place beets in center of foil and gather edges of foil to form a pouch; tightly seal edges, leaving a little space at the top (essentially the beets will steam inside the foil).
Place the foil pouch directly on a baking sheet. Bake at 400° for 45 minutes or until tender.
Cool 20 minutes. Trim off beet roots; rub off skins.
Top Canyon Bakehouse Gluten-free Heritage Style Bread with Kite Hill vegan chive cream cheese,