Ingredients:

• 3 beets, spiralized or sliced into thin matchsticks
• 4 teaspoons olive oil
• 3 cups rainbow chard or swiss chard
• 3 cloves garlic, minced
• 3 avocados
• juice of 1/2 lemon
• 5 slices bacon, cooked and crumbled
• 1/4 cup crumbled feta
• salt and pepper, to taste
• crushed red pepper flakes, to taste

Directions:

• Preheat oven to 400°.
• Line a baking sheet with aluminum foil or parchment paper.
• Wash beets, cut off ends, and peel skin.
• Spiralize beets.
• Place beets on baking dish and toss with olive oil, salt and pepper.
• Roast beets in oven for 10 minutes.
• While beets are roasting, chop swiss chard and mince garlic.
• In a skillet over medium heat, add garlic and sauté for about 30 seconds or until fragrant.
• Add swiss chard to skillet. Stir until tender, about 1-2 minutes.
• Season with salt and pepper. Set aside.
• Remove pit from avocados and place in medium size mixing bowl. Mash avocados using a fork or a masher.
• Squeeze lemon into mash and sprinkle with salt and pepper. Mash again until desired consistency. (We liked ours a little chunky).
• Toast your bread.
• Assemble your avocado toast.
• We layered ours in this order: toast, avocado mash, spiralized beets, swiss chard, bacon, feta, and crushed red pepper flakes.