Makes 2 sandwiches
6 ounces raw beet, peeled and grated or shredded
1 tablespoon seasoned rice vinegar
2 teaspoons fresh orange juice
1 small clove garlic, pressed
Salt and pepper, to taste
1 medium-size ripe avocado, halved, pitted, and peeled
1 tablespoon orange Muscat champagne vinegar or fresh lemon juice
1 ⁄3 cup toasted, crunchy, salted almond butter
4 large slices whole-grain bread
½ cup microgreens or packed fresh herb salad mix
½ cup onion sprouts or any spicy sprouts
Squeeze the liquid out of the grated beets if needed. This step shouldn’t be necessary if you’re shredding the beets. In a medium-size bowl, combine the beets with the vinegar, orange juice, and garlic. Add salt and pepper to taste.
Cut the avocado into thin slices and gently rub the slices with the Muscat vinegar to boost the flavor and prevent browning.
To assemble the sandwiches, spread 1 ½ tablespoons almond butter on each slice of bread, or enough to cover the entire surface of the slices. Lightly drop some of the microgreens and sprouts on two slices, keeping a little aside. Arrange half of the grated beets on top, along with half of the sliced avocado and the remaining microgreens and sprouts. Add a little extra salt and pepper, if desired. Top with the other almond-buttered slice of bread.