I’m back from my adventures in Prague and Amsterdam and I’m ready to share a few inspirations from the trip! These Beet & Avocado Open Faced Sandwiches bring me back to a small cobbled street in Haarlem…
We had an amazing time exploring every part of each city and making it out to the countryside a few times. Of course we ate way too much, but we had to taste everything – you know, for the blog!
The cuisine in Prague was seriously lacking vegetables while Amsterdam had a much bigger selection of cuisines – lots of Asian options – Japanese, Thai, Vietnamese, as well as Italian, Spanish and especially Indonesian (a result of being a former colony). I loved the Indonesian food and we ate it for our first and last meals there.
In fact I have no idea was true Dutch food is – besides pancakes, crepes and stroopwafels! Overall though, I ate way too much bread, cheese, eggs and meat on the trip – I’m sooooo ready for something green!
My garden was well-tended while I was away – thanks Jill, Daniela & Ileana – and I have plenty of salad greens to munch on as well as tarragon, basil and dill to add to everything! Dill could be found in so many dishes in Prague but I’ll save that for another post!
One of my favorite meals in the Netherlands was in Haarlem – a little town about 15 minutes train ride from Amsterdam. Yep, that’s where the name Harlem in NYC comes from. You know, even old New York was once New Amsterdam (sing it).
While exploring the city we even found a street named after us! Breestraat!
I knew it was a sign leading us in the right direction for discovering something delish.
Around the corner we went and found a sunny little lunch spot for ourselves at Native. This is where the inspiration for today’s sandwich comes from. And I should also note that they make an amazing coffee.
It’s a simple open-faced sandwich but that’s what makes it brilliant! Full of vegetables all sitting atop a crisp multi-grain bread. Grab a fork and knife and dig in!
Everything about it says summer garden. So colorful!
disclaimer// I might currently be eating this while jammin’ out to They Might be Giants.
- 2 large or 4 small beets roasted, peeled and diced (I used both both golden and red)
- 4 slices whole grain bread toasted
- 1 large ripe avocado
- 2 tbs toasted sunflower seeds optional
- 1/2 pint cherry tomatoes diced
- 2 Tbs balsamic vinegar
- kosher salt and pepper
- 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
Roast & prepare beets @400F for 60 min. (Need instruction - see this post)
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.
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!
I love this shot of the fancy neon pancake sign among all the old ornate buildings around the square.