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
Ingredients
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2 large or 4 small beets, roasted, peeled and diced
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4 slices whole grain bread, toasted
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1 large ripe avocado
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2 tbs toasted sunflower seeds, optional
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2 Tbs balsamic vinegar
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1 bunch alfalfa sprouts
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1 bunch mixed greens (I used argula)
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minced herbs of choice - thyme, dill, tarragon, basil
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1 Tbs toasted sesame seeds, optional garnish
Directions
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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.
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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.
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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!
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Visit Oat&Sesame to read my travel blog! http://oatandsesame.com/2016/06/beet-avocado-open-faced-sandwiches/
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