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Lilly’s Table

 
 
Honey Mustard Kale Salad
© Lillys-Table.com Photo of Beet + Avocado Sandwiches
 

Tags: Dairy Free Gluten-Free Low-Glycemic Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Beet + Avocado Sandwiches

from Beet + Avocado Sandwiches with Honey Mustard Kale Salad, the Week of April 23, 2017.
View the previous recipe for this meal.

Roasted beets can be done in advanced and kept on hand for an easy sandwich packed with nourishing flavor. The bacon makes it more like a BLT, but is an entirely optional in our home. Make this gluten-free with your favorite GF bread.

Ingredients

  • 1 beet
  • 1 avocado
  • 4 slices whole wheat bread, or your favorite gluten-free bread
  • 1 tablespoon mayonnaise
  • 1 tablespoon mustard
  • 1 cup arugula, washed and dried
  • 4 slices bacon, optional

Serving Size: 2 People

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Preparation Instructions

Ideally roast the beets in advance. Preheat the oven to 400. Place the trimmed beet(s) in a covered dish with a generous splash of water. (Quick tip: do a bunch of beets at one time and keep on hand for the week.) Once the beet is tender, remove from the oven, cool and peel.

Cut the beet into slices. Cut the avocado in half and remove the pit. Slice into the flesh of the avocado and scoop out the slices.

Smear the slices of bread with the mayonnaise and mustard. Top each side with the beet and avocado slices. Add the arugula and bacon. Sandwich together and serve.