This is part 3 of the series-- hope you’ve enjoyed! In case you missed it, this recipe features two other parts-- part 1, its heart and soul the beet dip, and part 2 the punchy sidekick, zucchini pickles.
There was one thing that was always present at my grandma’s lunch table, this beet dip/spread situation-- in her words: salsa de remolacha. Call it what you want, beet dip, beet hummus, beet heaven, beet (insert your favorite word here). It really is just beets in its best form: adaptable, spreadable and utterly craveable. For the little back story and my version of grandma’s beet spread recipe, click here.
Long story short, I took one of my favorite lunch staples growing up and put it on a seeded baguette (because I’m obsessed, but feel free to use any rustic bread or whatever you have on hand) along with briny zucchini pickles and satisfying egg. Enjoy this open-faced sandwich with or without dukkah for a meal or a snack that is sure to brighten up your day, because look at that vibrant color!
beet toast with zucchini pickles and egg
4 slices rustic bread, such as sourdough, lightly toasted or 2 5-inch pieces of baguette split in half (if you can find a seeded baguette it’s life-changing!)
dukkah, optional, for sprinkling
In a saucepan, bring 1 quart of water to a boil. With a large spoon, carefully lower eggs into the boiling water; cook for 8 minutes. Drain and run the eggs under cold water to stop the cooking. Once the eggs are cool enough to handle, peel and slice.
Cover one side of each slice of bread with the beet spread. Top with egg and zucchini pickles. Sprinkle with dukkah, flaky sea salt, and freshly cracked pepper, if desired.
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