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  • 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
  • Instructions

    • 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.
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