Tartine de aguacate con remolacha dorada

Ingredientes

• 2 tsp olive oil
• 1 tsp lemon juice
• 1/4 tsp Dijon mustard
• 1/4 tsp honey (or sugar)
• 1 tsp fresh dill (chopped)
• 1/2 golden beet (med-large, cooked and cooled (see notes))
• 2 slices bread (eg pain de campagne, sourdough)
• 1 poached egg (to top, or use 2, optional)
• 1/2 avocado
• 1 handful pea shoots

Preparación

1. 1

   Whisk together all of the vinaigrette/dressing ingredients in a small bowl and set aside (you can also prepare ahead and store in fridge a day or two then re-mix when ready to use)

2. 2

   Peel and slice the beet and cut the circles in half. Toast the bread and poach the eggs, if adding. Peel the avocado half, keeping the whole piece of avocado intact so you can then slice it across the way.

3. 3

   Drizzle a small amount of the vinaigrette on the toasted slices of bread. Lay slices of avocado and beet on top in alternate 'stripes', slightly overlapping. Top with a small handful of pea shoots and the egg(s), if using. Drizzle over the rest of the vinaigrette and enjoy.