Ingredients
Method
Preheat oven to 200C.
Cut half an avocado into 1cm dice. Toss with half the juice.
Place beetroot, garlic and remaining avocado and juice in processor. Process until smooth. Season.
Brush bread slices with oil and bake for 5 minutes or until golden and crisp.
Spread with avocado and beetroot mixture.
Sprinkle with chopped avocado and feta.
TIPS - The avocado gives this topping a wonderful mellow creamy flavour, which you could also use as a dip. We used vacuum packed baby beetroot (which are available in the salad section of your supermarket), but you could also use canned.
Ingredients
Directions
Preheat oven to 200C.
Cut half an avocado into 1cm dice. Toss with half the juice.
Place beetroot, garlic and remaining avocado and juice in processor. Process until smooth. Season.
Brush bread slices with oil and bake for 5 minutes or until golden and crisp.
Spread with avocado and beetroot mixture.
Sprinkle with chopped avocado and feta.
TIPS - The avocado gives this topping a wonderful mellow creamy flavour, which you could also use as a dip. We used vacuum packed baby beetroot (which are available in the salad section of your supermarket), but you could also use canned.