Beet & Avocado Open Faced Sandwiches

By • June 28, 2016 0 Comments

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Author Notes: Inspired by my lunch time adventures while in Haarlem, Netherlands, this colorful open faced sandwich is brimming with vegetable goodness. Grab a fork and knife, this one will leave you coming back for seconds!Oat&Sesame


Serves 2

  • 2 large or 4 small beets, roasted, peeled and diced
  • 4 slices whole grain bread, toasted
  • 1 large ripe avocado
  • 2 tbs toasted sunflower seeds, optional
  • 2 Tbs balsamic vinegar
  • 1 bunch alfalfa sprouts
  • 1 bunch mixed greens (I used argula)
  • minced herbs of choice - thyme, dill, tarragon, basil
  • 1 Tbs toasted sesame seeds, optional garnish
  1. Prepare Ingredients: Roast & prepare beets @400F for 60 min. Dice tomatoes, sprinkle with salt and pepper and toss with balsamic vinegar. Set aside to marinate while you get everything ready. Smash avocado with a fork and mix in toasted sunflower seeds and a couple pinches of salt and pepper.
  2. Build the sandwich: Spread a quarter of the avocado mixture onto each slice of toasted bread. Top with diced beets and tomatoes (reserving the extra juice). Add a good helping of sprouts and sesame seeds. Serve with a side of mixed greens. Garnish with herbs, salt and pepper and drizzle the remaining juice from the tomatoes over the top of each sandwich.
  3. MAKE AHEAD & TIPS - Beets: make extra and plan ahead for a week's worth of these sandwiches. Believe me you'll want more. Tomatoes: you could add a little olive oil here, but I'm keeping it extra healthy!
  4. Visit Oat&Sesame to read my travel blog!

More Great Recipes: Appetizers|Entrees|Hors d'oeuvres|Sandwiches|Vegetables