Step 1

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).

Step 2

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.