Toast is having its moment, and we couldn’t be more thrilled. For years relegated to the most forgettable role in the most forgettable meal, toast is showing up everywhere. Dressed up with inventive toppings or slathered in sweet, fragrant, seasonal jam, it’s waking us all up to a world of delicious possibilities. As members of the culinary academy, we hereby nominate toast for best lunch, best snack, and best quick dinner. This beet and yogurt spread is worthy of a lifetime achievement award–the distinctive sweet earthiness of beets tempered by tangy, creamy yogurt and the zing of green onions and sumac–and the color is red-carpet pretty. Make a double batch if you’ve got beets to use up!
adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi
1 bunch beets, tops trimmed
2 cloves garlic, sliced
1/2-1 c. Greek yogurt
2 Tbs. olive oil
salt to taste
4 large slices sourdough, toasted
1 bunch green onions, sliced thin
sumac and toasted sesame seeds for sprinkling
1/2 c. Greek yogurt
olive oil for drizzling
Roast beets until tender, peel and cut into quarters. Place beets in food processor with Greek yogurt, garlic cloves, olive oil, and salt and blend until smooth, scraping down sides as needed. Spread on toast and garnish with a dollop of greek yogurt, sliced green onions, a sprinkle of sumac and sesame seeds, and a drizzle of olive oil.