Preheat your oven to 400 degrees
Chop the beets in quarters and then chop them again.
Mix the beets in with 2 Tbsp. of olive oil and add them to a baking sheet.
Sprinkle with salt and pepper.
Bake the beets for 25 minutes.
Once the beets are cooked, let them cool and chop them into even smaller pieces to make them bite sized.
Meanwhile, brush the other 2 Tbsp. of olive oil onto the surface of your bread. Broil for2-3 minutes.
To make the dressing, add the crème fraiche, Silver Spring Foods Horseradish, lemon juice, salt and water to a bowl and whisk.
Add beets to a bowl and add the dressing to them. Mix well.
Add in the parsley with the beet mix.
Top off the toast with arugula and then add the beet and horseradish mix.
Top off with the sunflower seeds, parsley and a little more salt.
Serve! Roasted Beet Toast can be served warm or served cold.