Beet and Avocado Sandwich

A flavorful and easy Beet and Avocado Sandwich made with orange ricotta cheese, spinach, and toasted bread. If you have roasted or steamed beets on hand, this is the best way to enjoy them! 

Golden beet and avocado sandwich on a piece of parchment.

If you’re looking to change up your usual grilled cheese or toasted peanut butter and jelly routine, you’ve come to the right place. 

Full of color and fresh flavors, this beet and avocado sandwich is one of my favorite sandwiches on the site. And we have a lot of vegetarian sandwich recipes

I love how just a few simple ingredients come together for a sandwich that’s equal parts cool and creamy, sweet and earthy, rich and bright. To me, it’s the perfect spring lunch and I hope you enjoy it too! 

Labeled ingredients for beet and avocado sandwiches.

Ingredient Notes

Cooked Beets: Red or golden, you can use any variety you want. I find the golden ones are a little less “earthy” tasting than their ruby-colored counterparts. Plus their bright yellow flesh is so pretty to look at. 

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

But you can also roast your beets. Or use store-bought cooked beets (they’re usually in the produce section near the bagged salads at most grocery stores).  

A cooked golden beet in a paper towel with skin rubbed off.
Skin rubbed off an Instant Pot Mini Cooked Beet

Step-By-Step Directions

The toasted bread is an important part of the sandwich, it adds a nice contrast to the creamy avocado and ricotta cheese.

To Toast The Bread:

  1. Brush or drizzle the bread slices with the oil.
  2. Then toast the bread in your toaster oven, or BROIL for a few minutes on each side, or BAKE at 400°F until golden about (5 to 7 minutes).
  3. Let the bread cool for a few minutes before assembling the sandwiches.

While the bread toasts, mix together the ricotta, grated orange peel, and orange juice.

Slices of bread topped with avocado and sliced golden beets on cutting board.

Spread the orange ricotta mixture onto two of the toasted bread slices. Then layer with the beets and spinach.

Slather the mashed avocado onto the remaining bread slices. Sprinkle with salt and pepper, place on top of sandwiches, and enjoy! 

Recipe Tips and Variations 

  • No Ricotta? In a pinch, I’ve substituted drained cottage cheese. Goat cheese is another good option, but you’ll want to use less otherwise its funky flavor will be all that you taste.
  • More Crunch: Add matchstick carrots or thinly sliced red onion. Try substituting the spinach for chopped kale, sprouts, or microgreens. 
  • Storing Leftover Golden Beets: To keep the beets from developing unpleasant-looking dark spots, pour a tablespoon of white balsamic vinegar over the sliced beets or store covered in a mixture of water and a little lemon juice.
Layers of avocado, beet, and ricotta sandwich between two slices of toasted bread.

More Tasty Vegetarian Sandwiches

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

Beet and 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 Orange Zest (grated orange peel)
  • 1/2 teaspoon Fresh Squeezed Orange Juice
  • 3 Small Cooked Beets, sliced
  • 1 cup Fresh Baby Spinach
  • 1/2 cup Mashed Avocado, about 1small avocado
  • Salt and Black Pepper, to taste

Instructions

  1. Toast The Bread: Brush or drizzle the bread slices with the oil. Then toast in your toaster oven, or BROIL for a few minutes per side, or BAKE at 400°F until golden about (5 to 7 minutes).
  2. Make the Orange Ricotta: In a small bowl mix together the ricotta, grated orange peel, and orange juice until combined.
  3. Assemble Sandwiches: Layer the ricotta mixture, spinach, and sliced beets onto two slices of bread. Spread the remaining toasted bread with the avocado and sprinkle with salt and pepper. Place on top of sandwiches and dig in!

Notes

Beets: Red or yellow roasted, steamed, or pre-cooked packaged beets (from the produce aisle) can be used.

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

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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