Preheat the oven to 375 degrees F (190 degrees C).
Divide the Beet (5) between two 10-inch squares of foil. Season generously with Sea Salt (to taste), and wrap the foil so the beets are tightly sealed—careful not to puncture the foil. You want all the steam to be kept inside.
Place the foil packets on a baking sheet and roast the beets in the oven until fork tender about 1 hour.
Let the beets cool to room temperature, then use your fingers to slip off the skins.
Cut the beets into small ¼-inch cubes and transfer to a mixing bowl. Stir in the Plain Greek Yogurt (1/4 cup), Lemon Juice (2 tablespoon), Za'atar (1/4 teaspoon) and Sea Salt (to taste).
Place the Multigrain Bread (4 slice) on a baking sheet and toast under the broiler until browned, about 2 minutes on each side.
Divide the beet mixture between the bread slices and garnish with the remaining Za'atar (1/4 teaspoon) and Fresh Chives (2 tablespoon), if using. Cut in half and serve immediately. Enjoy!