Beet and Roasted Tomato Toast

- 3 red beets (3)
- 8 cloves garlic (8)
- Juice of 2 lemons (2)
- 1 tsp salt (5 mL)
- 1 Tbsp tahini (15 mL)
- 6 Tbsp canola oil, divided (90 mL)
- 5 Roma tomatoes (5)
- 2 Tbsp brown sugar (30 mL)
- 1/2 cup cilantro (125 mL)
- 2 eggs (2)
- 2 slices of rustic sourdough or rye bread (2)
1. Boil beets, skin on until fork tender (about 25 minutes). Peel and cut into quarters. Place the beets, 4 cloves garlic, juice from 1 lemon, salt, tahini and 2 Tbsp (30 mL) of canola oil into a food processor and purée.
1. Cut tomatoes into 4 thick, medallion-like slices. Place on a baking sheet and drizzle with canola oil, salt and brown sugar. Roast in preheated oven at 425 °F (220 °C) for 15 minutes or until the tomatoes develop a nice golden colour exterior.
1. Blend cilantro, remaining garlic, lemon juice, and 3 Tbsp (45 mL) of canola oil in food processor. Add salt to taste.
1. Bring the dish together by cooking eggs sunny side up in a pan on medium heat with canola oil. Drizzle some canola oil on your bread and grill on a cast iron or grill pan. Build the dish by slathering beet purée on the bread. Then top with the roasted tomato slices, sunny side up egg, and drizzle the cilantro sauce over top.