Beet, Avocado + Mixed Bean Challah Toasts

Since we have been on such a salad kick lately, there were bound to be some leftovers. A lot of the salad recipes in Ottolenghi’s Plenty More serve four to six people, and you can of course cut the recipes in half… but really why would you? Especially when you could use what’s left to make these impressive little toasts!

They make a perfect light snack, whether it’s for breakfast, brunch or late at night. Serve with a poached egg on top, and you’ve got yourself a full meal.

Beet, Avocado + Mixed Bean Challah Toasts

Probably the greatest thing about this salad – besides how fresh and healthy it is – is its versatility. You can plate it beautifully and enjoy it on day one, and then give it new life the following day with some help from a little homemade challah bread and fresh tomatoes.

We’d actually recommend you in fact make these toasts the next day after assembling the salad, and really let its flavors develop. We made this dish with leftovers, and it tasted amazing partly because of how much more punchy everything tasted the following day.

Beet, Avocado + Mixed Bean Challah Toasts

There is something about the light crispiness of the toasted homemade challah bread combined with the beets, avocados and slightly pickled red onions that just sing. You’ve gotta try this one!

If you don’t have challah on hand, any thick-sliced white bread will do the job.

Beet, Avocado + Mixed Bean Challah Toasts

Salad Recipe adapted from Plenty More by Yotam Ottolenghi

Beet, Avocado + Mixed Bean Challah Toasts


    For salad (serves 4-6 people)
  • 4 medium beets, peeled and cut into paper-thin slices
  • 1 small red onion, thinly sliced
  • 3 tbsp sherry vinegar
  • 1/4 cup olive oil
  • 1/2 tsp superfine sugar
  • 1-3 tsp tabasco
  • 2 medium avocados, pitted and sliced thin
  • 2/3 cup cilantro leaves
  • 1/3 cup mint leaves
  • 1/2 cup mixed bean sprouts
  • 1 cup frozen peas, quickly blanched and refreshed
  • salt and pepper, to taste
  • For toasts (serves 2 people)
  • 2 small roma tomatoes, sliced
  • 2 slices of challah bread, sliced thick and toasted
  • 6 slices of aged gruyere cheese (3 slices per toast)
  • 6 fresh basil leaves (3 per toast)
  • 6 fresh mint leaves (3 per toast)
  • 1 tsp fresh thyme leaves
  • mayonnaise, to taste
  • salt and pepper, to taste


  1. Bring a large pot of water to a boil and add beets. Blanch for 3-5 minutes, until semi-cooked but still retaining a bite. Refresh under cold water and pat dry before transferring to a large bowl.
  2. Add onion, vinegar, oil, sugar, Tabasco, 1 teaspoon salt, herbs, mixed bean sprouts and freshly ground black pepper. Toss gently and set aside for 15 minutes.
  3. Toast challah bread, and spread lightly with mayonnaise if desired. Place beet mixture on first, avocado slices, fresh basil and mint, onion and bean mixture, slices of gruyere cheese, and fresh tomato. Sprinkle some thyme leaves, and salt and pepper to taste.

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