Golden Beet and Avocado Sandwich

Packed with flavor, this Golden Beet and Avocado Sandwich recipe makes a filling and delicious vegetarian lunch for two.  Use store-bought, roasted, canned, or Instant Pot cooked beets!

Golden beet and avocado sandwich on a piece of parchment.

Have you ever tried golden beets?

They’re sweet, a little less ‘earthy’ tasting than their ruby-colored counterparts, and the bright yellow flesh brings a fun springtime vibe to any meal.

Just like the red variety, you can roast golden beets using an oven, toaster oven, or countertop oven. The beets turn deliciously sweet but it’s kind of a messy endeavor.

Right now, my favorite way to cook beets is using our 3-Quart Instant Pot Mini. The cleanup is crazy easy and the beets taste delish!

A cutting board with bread sliced topped with avocado and beets.

Both the red and golden beet varieties have a unique, almost meaty texture. This makes them perfect for ‘beefing-up’ vegetarian sandwiches.

To keep things light we paired our golden beets with:

  • bright orange-flavored ricotta
  • creamy avocado
  • and a few handfuls of baby spinach. 

Then we slapped it all between two pieces of toasty whole-grain bread.

Layers of avocado, beet, and ricotta sandwich between two slices of toasted bread.

The results: a sandwich that’s simple, flavorful, and easy to throw together!

Beet and avocado sandwiches on a wooden table with a bowl of cucumber slices.

Golden Beet & Avocado Sandwich

Yield: 2 Sandwiches
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Loaded with flavor and textures this easy sandwich is the perfect vegetarian lunch for two!

Ingredients

  • 4 slices whole grain bread
  • 1/4 teaspoon olive oil
  • 1/2 cup ricotta cheese
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon fresh squeezed orange juice
  • 3 small cooked golden beets, sliced
  • 1 cup fresh baby spinach
  • 1/2 cup mashed avocado, about 1 medium avocado
  • Salt and pepper

Instructions

  1. Preheat your toaster oven to 400 F.
  2. Drizzle the bread with olive oil and toast until golden about (5 to 7 minutes).
  3. In a small bowl mix together the ricotta, orange peel and orange juice until combined.
  4. Spread ricotta onto two of the toasted bread slices. Layer with sliced beets and spinach.
  5. Spread mashed avocado onto the remaining toasted bread slices, sprinkle with salt and pepper and top sandwiches.

Notes

For the sandwiches, you can use golden or red packaged refrigerated steamed beets, roasted beets, or instant pot cooked beet.

Nutritional information is an estimate for 1 of 2 sandwiches.

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Nutrition Information:
Yield: 2 Serving Size: 1 Sandwich
Amount Per Serving: Calories: 349Total Fat: 16.3gSaturated Fat: 6.4gCholesterol: 31.4mgSodium: 331.4mgCarbohydrates: 36.5gFiber: 9.1gSugar: 9.7gProtein: 16.4g

How to Store Leftover Golden Beets

Two containers of golden beets, one with vinegar and one plain.

The first time we cooked golden beets and refrigerated the leftovers they developed crazy looking black spots.

It turns out that that cooked red beets also have this problem but they are so dark you can’t see it happening.

Don’t worry though, there are a few easy ways to keep your beets from becoming zombified.

  1. Pour about 1 tablespoon of white balsamic vinegar over the sliced beets before storing.
  2. Or put the sliced beets into a container and cover them with water and the juice from two lemon wedges.

Looking for Easy Vegetarian Lunch Ideas?

Grilled cheese slices stacked on a white plate.

This Grilled Cheese with Apple and Havarti is perfect for busy days when you’ve got no time to cook. It’s super satisfying and ready in just 15 minutes!

If meal prepping is your jam, a double batch of summer corn and quinoa salad will have you set for lunch all week. Store the lettuce separately and it’ll keep for days in the fridge.

Trying to get more protein in your diet? Check out these Spicy Chickpea Edamame Pitas, Beet and Cottage Cheese Toast or this flavorful Curried Egg Salad For Two.

6 Comments

  1. Guess what I’m having for lunch tomorrow? I can hardly wait!!! Thanks for this recipe. Photography is beautiful!

    1. Aww thanks so much Lori you’re making me blush 🙂 I hope you have a great lunch and enjoy the sandwich!

    1. Thanks Thalia! Golden beets are totally the Cinderella of root veggies with that brown potato sack skin but then you roast them up and inside they’re bright, gorgeous and ready for the ball! 🙂

  2. i hated beets for most of my life, but they’re slowly growing on me. pairing them with the magical fruit that is the avocado is an almost sure-fire way to entice me! 🙂

    1. Haha Grace I used to be part of the “UGH Beets!” camp too it took me a few years to acquire a taste for them but now I’m addicted 🙂 You’re right though everything always tastes better with avocado, avocado and a side of pancakes too! 🙂

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