Brat & Beet Avocado Toast
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1 pkg Mulay’s Bratwurst
1 loaf Fresh sourdough bread
2 beets (feel free to mix up kinds), cubed
1 pint Mushrooms, sliced thin
1 Yellow onions, thinly sliced
Warm oven to 400°F. Peel beets and cut into cubes, drizzle with olive oil and salt & pepper. Spread beets on sheet pan and place in oven. While cooking add the thinly sliced onions and mushrooms to a large pan on low heat with a ½ Tbsp butter and 1 Tbsp olive oil. Slowly cook until they are caramelized.
While the beets, mushrooms, and onions are cooking, cook the bratwurst, you can cook them in a pan with water for 12 min on medium high or throw them on the grill.
Mash the avocado to your preference, to thin the texture add a dash of olive oil or avocado oil. Salt and pepper to your liking
Once everything is prepared, cut the bread into ½-1” thick slices, butter or brush with olive oil and toast. Place on serving dish and assemble by thickly spreading the avocado, layering on the vegetables and bratwurst.