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Beet & Avocado Open Faced Sandwiches

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!

Course Lunch, Main Course
Cuisine American
Keyword beets, lunch, open faced sandwich, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 servings
Calories 360 kcal
Author Oat&Sesame

Ingredients

  • 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

Instructions

Prepare Ingredients:

  1. Roast & prepare beets @400F for 60 min. (Need instruction - see this post)
  2. Dice tomatoes, sprinkle with salt and pepper and toss with balsamic vinegar. Set aside to marinate while you get everything ready.
  3. Smash avocado with a fork and mix in toasted sunflower seeds and a couple pinches of salt and pepper.

Build the sandwich:

  1. Spread a quarter of the avocado mixture onto each slice of toasted bread.
  2. Top with diced beets and tomatoes (reserving the extra juice).
  3. Add a good helping of sprouts and sesame seeds.
  4. Serve with a side of mixed greens.
  5. Garnish with herbs, salt and pepper and drizzle the remaining juice from the tomatoes over the top of each sandwich.

Notes

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!

Nutrition Facts
Beet & Avocado Open Faced Sandwiches
Amount Per Serving (1 g)
Calories 360
* Percent Daily Values are based on a 2000 calorie diet.