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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
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
- 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.
- 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.
- 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!
- Visit Oat&Sesame to read my travel blog! http://oatandsesame.com/2016/06/beet-avocado-open-faced-sandwiches/