Marinated Beet Toasts with Yogurt

Photographer Antonis Achilleos, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer

1 pound pre-cooked, vacuum-packed beets (6-10 depending on size), sliced into ¼-inch wedges
1 small shallot, finely chopped
3 tablespoons balsamic vinegar
4 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
½ teaspoon freshly-ground black pepper, divided
1½ cups full-fat plain Greek yogurt
2 tablespoons prepared horseradish
1 1 lb. loaf whole-grain bread, sliced ½-inch thick, toasted and halved
1 small bunch radishes, thinly sliced
2 tablespoons chopped chives, for serving

How to Make It
Step 1
Combine beets, shallot, vinegar, 3 tablespoons of the oil, and ¼ teaspoon each kosher salt and pepper in a large bowl. Set aside to marinate, tossing once.
Step 2
Combine yogurt, horseradish, and remaining 1 tablespoon oil in a medium bowl. Season with remaining ¾ teaspoon salt and ¼ teaspoon pepper.
Step 3
Divide yogurt among toasts. Top with marinated beets, radishes, and chives. Drizzle some of the remaining marinade over top.

Recipe suggested by Maureen K. Recipe credit