Ingredients

1lbbeetstrimmed, peeled, and cut into 1-inch pieces

4tbspolive oildivided

¾cupplain Greek yogurt

2clovesgarlicpeeled

½tspsalt

¼tspground black pepper

8slicesmultigrain breadtoasted

1tbsppumpkin seeds

1tbspsesame seeds

1tbspcoriander seeds

1tbspfennel seeds

2tspfresh chivescoarsely chopped

Preparation

Preheat oven to 400 degrees F.

Place beets in a 10x15x1-inch baking pan and drizzle with 2 tablespoons olive oil; toss to coat.

Roast for 35 to 40 minutes or until very tender, stirring once.

Remove from oven and cool slightly for about 30 minutes

Transfer cooled beets to a food processor. Add Greek yogurt, remaining 2 tablespoons olive oil, garlic, salt, and black pepper.

Process until smooth, stopping to scrape sides as necessary.

Spread beet mixture onto toasted bread. Top with pumpkin seeds, sesame seeds, coriander seeds, fennel seeds, and chives.