Avocado Naan and Overnight Pickled Beets
Toast store bought naan until crispy on the outside. Smash an avocado on top and squeeze lemon or lime on top. Add your favorite toppings like a fried egg or yogurt and roasted tomatoes.
For the pickled beets, add equal parts (1/3 cup) water, olive oil, and vinegar to a small pot and heat until it's simmering. Add thinly sliced beets to a mason jar and pour liquid over. Add lemon juice, sliced shallots, and spices like cinnamon, fennel seeds, mustard seeds, and chili flakes depending on flavor preferences, and let sit in fridge overnight. Drain beets and use to top toast.