Beet & Avocado Open Faced Sandwiches

• 2 large or 4 small beets, roasted, peeled and diced
• 4 slices whole grain bread, toasted
• 1 large ripe avocado
• 2 tbs toasted sunflower seeds, optional
• 2 Tbs balsamic vinegar
• 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

1. Prepare Ingredients:rnRoast & prepare beets @400F for 60 min. rnDice tomatoes, sprinkle with salt and pepper and toss with balsamic vinegar. Set aside to marinate while you get everything ready.rnSmash avocado with a fork and mix in toasted sunflower seeds and a couple pinches of salt and pepper.
2. Build the sandwich:rnSpread a quarter of the avocado mixture onto each slice of toasted bread.rnTop with diced beets and tomatoes (reserving the extra juice).rnAdd a good helping of sprouts and sesame seeds.rnServe with a side of mixed greens.rnGarnish with herbs, salt and pepper and drizzle the remaining juice from the tomatoes over the top of each sandwich.
3. MAKE AHEAD & TIPS - Beets: make extra and plan ahead for a week's worth of these sandwiches. Believe me you'll want more.rnrnTomatoes: you could add a little olive oil here, but I'm keeping it extra healthy!
4. Visit Oat&Sesame to read my travel blog! http://oatandsesame.com/2016/06/beet-avocado-open-faced-sandwiches/

beets, grain bread, avocado, sunflower seeds, balsamic vinegar, alfalfa sprouts, mixed greens, herbs of choice thyme, sesame seeds

Taken from food52.com/recipes/58522-beet-avocado-open-faced-sandwiches (may not work)