Who doesn’t love Brunch? Recreating an avocado toast that we had in Melbourne at Bricklane Melbourne has been on my to-do list since we got back. It was one of the best brunches of my life (although Melbourne was filled with epic Brunches). This brunch is certainly not identical, but I was after that BEETROOT RELISH and Jim and I both conquer that IT IS DELISH.
This is just an easy recipe and packs a flavor punch. Beets are also really great for liver and heart health, so it's worth finding a beet recipe that you enjoy.
Make a simple syrup with 3/4 cup water and 3/4 cup sugar. Add water and sugar to a medium pot on high. Once dissolved, keep stirring and allow some liquid to evaporate. The goal is to create something between a simple syrup and a simple syrup reduction
Add beets, onions, and simple syrup semi-reduction to a large bowl and mix.
Add red wine vinegar, sea salt, and pepper and mix.
Let sit for a couple of hours or ideally, overnight, for the flavor to meld together. Serve with avocado toast, bacon, feta, and a fried egg (or whatever floats your breakfast boat).
Most people feel kind of “meh” about beets and I used to be one of those people. I slowly began liking them more and more, but my husband wasn’t having it. He was firmly on the “meh” train. Enter Paleo Gingered Beets. They have revolution-ized beets for him. He could eat them EVERY DAY. I brought these to Easter too and convinced even more beet skeptics. I highly suggest you try the recipe and see if you become a convert!
Paleo Gingered Beets
Most people feel kind of “meh” about beets and I used to be one of those people. Enter Paleo Gingered Beets. They have revolution-ized beets for myself and other beet-skeptics. Once you make the recipe, let me know how you feel.