Spring Avo Toast

To make the beet & avocado purée, combine 1 small roasted beet, 1 avocado, 1 clove of garlic, 1 tablespoon of apple cider vinegar, the juice of half a lemon, and 1 tablespoon of olive oil in a food processor. Process until the mixture is smooth. Toast a slice of sourdough bread. Once toasted, spread the beet & avo purée generously over the sourdough. Top with sliced local radish, microgreens, a drizzle of olive oil, and a sprinkle of flaky salt before serving.