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Avocado Toast with Beets and feta

Serves 4


  • For the beet chips:
  • 1 medium sized red beet
  • 1 medium sized candy-cane (chioggia) beet
  • Coconut oil (in spray form if possible)
  • Salt
  • *Feel free to skip this step if you have a store-bought beet chips on hand
  • For the almond feta:
  • 1 cup raw almonds
  • ¼ cup lemon juice
  • 2 teaspoons sea salt
  • ⅓ cup water
  • 1 big clove garlic
  • 3 layers of cheesecloth
  • *Feel free to skip this step if you have a store-bought nut feta in your fridge
  • For the toast:
  • 2 Avocados from Mexico
  • 4 slices bread
  • Handful of pumpkin seeds
  • Handful of sunflower seeds
  • Salt and pepper
  • Credit: Erin Ireland


  1. For the beet chips: Preheat oven to 170°F and line a baking sheet with parchment paper. Spray the parchment paper with coconut oil (or rub it on with hands if using oil from a tub).
  2. Using a mandolin, slice your beets as thinly as possible. Lay them out on the parchment paper (so that they aren’t touching) and rub them with oil. Spray/rub a very thin layer of oil on top of the beet chips, too, and sprinkle with salt.
  3. Bake or 'dehydrate' your beet chips for 6 hours, keeping an eye on them to make sure they don't burn or get too crispy. You could cook them faster at a higher temperature but this method will leave you with discoloured/less attractive/less crunchy beet chips.
  4. For the almond feta: Soak raw almonds overnight (minimum 7 hours), then strain and rinse. Place nuts in a bowl and boil a few cups of water. Pour hot water over top of the nuts and let soak for minimum 30 minutes. This will allow you to peel the skins off the almonds easily – do this!
  5. Add almonds to a small blender and add the lemon juice, salt, water and garlic. Puree until smooth.
  6. Lay three layers of cheesecloth over a big bowl and spoon your nut mixture on top of the cloth. Lift up all sides of the cheesecloth and form a ball with the nut mixture. Squeeze to remove excess liquid, then twist cheese around and secure with a rubber-band. Place in fridge overnight (minimum 7 hours).
  7. Preheat oven to 200°F and remove feta from fridge and cheesecloth. Place cheese on a parchment lined baking sheet and press down gently to flatten into a disc shape (~1.5 - 2 inches high). Bake for 45 minutes. Let cool and enjoy!
  8. For the toast: Place avocado flesh in a bowl and mash with a fork. In the meantime, place bread in toaster.
  9. Generously load avocado mash onto your toast, then top with beet chips, almond feta, a sprinkling of pumpkin and sunflower seeds and salt and pepper.