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An open sandwich with beet hummus, avocado slices and pickled onions on a plate with a fork

Roasted Beet Hummus Smørrebrød with Avocado and Pickled Onions

A vibrantly stunning (and vegan) Nordic open sandwich with roasted beet hummus, creamy avocado and piquant pickled onions.  
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Course: Appetizer, smørrebrød, Snack
Cuisine: Danish, Nordic, Scandinavian
Keyword: beet hummus recipe, open sandwich, smørgås, smørrebrød
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4 sandwiches
Calories: 327kcal
Author: Kristi

Ingredients

For the Smørrebrød:

  • 4 slices dense rye bread such as Easy Overnight Danish Rye (Rugbød)
  • 1 cup Roasted Beet Hummus
  • 1-2 avocados sliced
  • Extra-virgin olive oil for drizzling
  • Coarse salt and freshly ground pepper
  • Quick Pickled Onions recipe follows
  • Sprouts or microgreens for serving optional

For the Quick Pickled Onions:

  • 1 red onion sliced thin
  • ¼ cup water
  • ¼ cup red wine vinegar
  • ¼ cup white vinegar
  • ½ teaspoon fine salt
  • ¼ teaspoon chile pepper flakes
  • 3 tablespoons sugar

Instructions

  • Make the Quick Pickled Onions.  Place the sliced red onion in a medium bowl or quart-size Mason jar.  Heat remaining ingredients over medium until mixture just comes to a boil.  Pour over onions. Let sit at room temperature for at least 30 minutes. (Quick Pickled Onions keep in the fridge for up to a week).
  • Assemble the Smørrebrød.  Transfer sliced bread to a clean work surface.  Spread the surface of each slice of bread with a generous layer of Roasted Beet Hummus.  Top with sliced avocado and a drizzle of oil. Season with salt and pepper. Garnish with Quick Pickled Onions and sprouts or microgreens, if desired.  Serve.

Nutrition

Calories: 327kcal | Carbohydrates: 40g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Sodium: 726mg | Potassium: 477mg | Fiber: 9g | Sugar: 12g | Vitamin A: 129IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 3mg