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Bring a large pot of water to a boil. Gently lower eggs into pot and cook, 7 minutes. Drain and rinse eggs under cold water until cool to the touch. Peel eggs; set aside.
While eggs cook, toss together beet slices, chopped dill, oil, vinegar, and ¼ teaspoon of the salt in a medium bowl. In a separate small bowl, stir together yogurt, garlic, several grinds of black pepper, and remaining ¼ teaspoon salt.
Divide yogurt mixture among bread slices, spreading to edges. Top with marinated beets. Gently tear eggs into quarters and place on top of beets along with capers, dill, flaky salt, and several grinds of black pepper. Drizzle with olive oil and serve immediately.