Express savory yogurt toasts with grated beet, green apple, and sunflower seeds

Name: Express savory yogurt toasts with grated beet, green apple, and sunflower seeds
Prep time: 11 min
Cook time: 3 min
Total time: 14 min
Yield: 4
Cuisine: fusion
Ingredients: 5.5 oz rye bread or rustic bread, cut into small slices; 3/4 cup plain Greek yogurt; 2.8 oz raw beet, finely grated; 3.5 oz green apple; 3 tbsp sunflower seeds; 4 tsp juice + 1/2 tsp zest lemon; 2 tbsp fresh dill, chopped; 1 tbsp olive oil; 1 tsp honey; 1/3 tsp salt; 1/4 tsp black pepper

A quick, fresh, and original recipe for crisp little toasts topped with seasoned Greek yogurt, grated beet, thin slices of green apple, toasted sunflower seeds, and a touch of lemon and dill. Ready in minutes with great texture contrast.

11 minPrep

3 minCook

14 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

8 rebanadas pequeñas 160 g rye bread or rustic bread, cut into small slices (for tostaditas)
180 g plain Greek yogurt (espeso)
80 g raw beet, finely grated (pelada)
1 pequeña 100 g green apple (thinly sliced finas or cerillas)
25 g sunflower seeds (unsalted)
1 20 ml of juice + 1 g of zest lemon (divided)
6 g fresh dill, chopped (divided)
15 ml olive oil (divided)
5 ml honey (optional pero recomendada)
2 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

181 kcal

Calories

7.1 g

Protein

22.4 g

Carbs

7.4 g

Fat

3.1 g

Fiber

19.3 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Toast the sunflower seeds in a small skillet over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove and set aside.
2
2. Toast the bread slices in a toaster or in a skillet with a few drops of olive oil until crisp and golden.
3
3. In a bowl, mix the Greek yogurt with the lemon zest, half of the lemon juice, half of the chopped dill, 2 teaspoons (10 ml) olive oil, salt, and black pepper.
4
4. In another bowl, mix the grated beet with the remaining lemon juice, 1 teaspoon (5 ml) olive oil, and the honey. Toss well so it is lightly dressed.
5
5. Cut the green apple into very thin slices or matchsticks and mix it with the beet so the lemon keeps it fresh.
6
6. Spread each toast with a generous layer of seasoned yogurt. Top with the beet and apple mixture.
7
7. Finish with the toasted sunflower seeds and the remaining chopped dill. Serve immediately to keep the bread crisp.

Chef tips

For a more elegant finish, use a mandoline for the apple. Grate the beet finely so it stays light and easy to place over the yogurt.

Substitutions

You can swap the Greek yogurt for labneh or thick plant-based yogurt for a different version. Dill can be replaced with chives or parsley. Use gluten-free bread for a gluten-free version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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