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The Nancy Toast Recipe

Inspired by Van Gogh's Eeterie

Time1h 15m

Serves4

roasted beet hummus, cucumbers, asparagus

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Ingredients

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Roasted Beet Hummus

2 cups Beets

1 tbs Tahini

2 cloves Garlic

2 tbs ReaLemon lemon juice

2 tbs olive oil

2 tbs Water

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Vegetables

1 medium Cucumbers

1 bunch Asparagus

Bread

4 slices Sourdough bread

Method

Roasting Beets

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare Beets

Wash and trim the ends off the beets. Wrap them in aluminum foil.

Roast Beets

Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes or until tender.

Cool and Peel

Once roasted, let the beets cool slightly before peeling off the skin.

Making Hummus

Blend Ingredients

In a food processor, combine roasted beets, tahini, garlic, lemon juice, olive oil, water, salt, and pepper.

Process Until Smooth

Blend until smooth and creamy. Adjust seasoning to taste.

Preparing Vegetables

Slice Cucumbers

Wash and slice the cucumber into thin rounds.

Prepare Asparagus

Wash the asparagus and trim the woody ends. Optionally, blanch them in boiling water for 2-3 minutes for tenderness.

Toast Preparation

Toast Bread

Toast the sourdough slices in a toaster or on a grill until golden brown.

Assemble Toast

Spread a generous layer of roasted beet hummus on each slice of toasted bread. Top with cucumber slices and asparagus.

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