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
In This Recipe
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/