Avocado Beet Bread

I just recently discovered my taste for avocado…  I did already like it as a guacamole dip, but eating a fresh pure avocado was still something strange for me. But now, I really do love the creamy consistency, especially as a breakfast dish or as toppings for salads and soups. On my recent vacation to the “Island” I had this delicious baked Avocado Boat dish, topped with smoked salmon and a poached egg (which was not really poached, but that was totally fine).

Today I want to present another breakfast dish not only with avocado but also with beets. I used up the last of the beets from my brother’s garden. As I already posted a Beet Carpaccio with boiled beets, I will roast them this time.

This is a decadent Avocado Beet Bread with layers of field salad, roasted beets, crumbled goat cheese, avocado slices, sprouts and some chia seeds on fresh and crusty bread.


  • 1 beet
  • 1 Tbsp oil
  • salt, pepper
  • wild lettuce
  • 1 avocado
  • goat cheese
  • sprouts
  • ½ tsp chia seeds
  • salt, pepper (to taste)
  • crusty bread


  1. Roast the beets: Cover the entire beet in oil, sprinkle with salt and pepper. Wrap into parchment paper and roast at 375 degree Fahrenheit for about 45 minutes. Beets are ready when you can prick them with a fork easily. Take the beets out of the oven and let cool for 5 minutes. Then put on some gloves (to protect yourself from the bleeding beets) and peel the beets. Then slice them in slices of ¼ inches thickness. 
  2. Slice the avocado: Cut the avocado in half and remove the pit. Now, if you want really nice and clean slices, I recommend to actually cut the slices with the skin on. Then, peal the slices which will be really easy. If you do not care how the slices look like, you can also slice the avocado inside the peel and just spoon it out. 
  3. Layer the sandwich: Cut a generous slice of crusty bread. First layer is the field salad, then add the beet slices, crumble some goat cheese on top. Add the avocado slices. Top with some sprouts. Sprinkle with chia seeds, salt and pepper.

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