Time - 10 mins
2 uncooked beets, peeled and grated
1 tablespoon seasoned rice vinegar
2 teaspoons fresh orange juice
1 small clove garlic, pressed
Salt and pepper, to taste
1 large-size ripe avocado, halved, pitted, and peeled
1 ⁄3 cup toasted, crunchy, salted almond butter
4 large slices whole-grain bread
½ cup micro-greens or fresh herb salad mix
½ cup onion sprouts or any spicy sprouts
Squeeze the liquid out of the grated beets if needed. In a medium-size bowl, combine the beets with the vinegar, orange juice, and garlic. Add fresh ground pepper to taste. Cut the avocado into thin slices.
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 micro-greens 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 micro-greens and sprouts. Add a little salt and pepper, if desired. Top with the other almond-buttered slice of bread.
Avocados are among one of the most nutritious of fruits providing a great source of vitamins C, E, K, and B-6, as well as magnesium, potassium and omega-3 fatty acids.