Beet, arugula and avocado simply go amazing together. You have the sweetness of the beets, the nutty-ness of the arugula and the creamy-ness of the avocado. These 3 superfoods complement each other beautifully. You are also getting a big hit of vitamin K, vitamin C, folic acid and potassium.
This is the perfect sandwich for a Sunday brunch or Saturday afternoon picnic. Try it and let me know what you think!
- 2 medium sized beets
- 1 table spoon of Extra virgin olive oil
- pinch of Himalayan pink salt
- 1 avocado
- handful of organic arugula
- 4 pieces of gluten free bread
- 2 tablespoons of grass fed butter (optional)
Preheat oven to 375 degrees F. Coat the beets lightly with extra virgin olive oil and sprinkle with Himalayan pink salt. Wrap beets in aluminum foil and place on a baking sheet. Place beets in the oven and roast for approximately 45 to 60 minutes. Remove beets from the oven and test with a fork. If they are soft enough leave them to cool for 10 minutes. Next peel and slice beets into 1/4-inch thick slices.
Hold the avocado in one hand or place it on a cutting board. Using a sharp knife, cut through the center of the avocado lengthwise. You should hit the pit with your knife. Cut continuously around the pit until the whole avocado is cut. Twist both halves of the avocado gently and break apart. Remove pit by gently scooping out with a spoon. Slice the avocado while it’s still in the skin. Once sliced, gently work a spoon in between the flesh and skin to loosen the slices. Don’t worry if the avocado does not come out in perfect slices. It’s going in the sandwich anyways 😉
Use your favourite gluten free bread. Spread a bit of grass fed butter onto the bread if you like. It is not necessary but I do find the butter helps keep the beet juice from making the bread all pink. Layer the sandwich with the beets, avocado and then arugula. Top with another piece of gluten free bread and there you have it. A beet, arugula and avocado sandwich… delicious!!