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!
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!
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).
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:
- Brush or drizzle the bread slices with the oil.
- 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).
- 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.
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.
More Tasty Vegetarian Sandwiches
- Spicy Chickpea Edamame Pitas
- Zucchini and Hummus Pita Sandwiches
- Greek Yogurt Chickpea Salad Wrap
- Grilled Cheese with Apple and Havarti
- Beet and Cottage Cheese Toast
- Toasted Caprese Sandwich
- Veggie Subs with Cheese and Avocado
- Roasted Red Pepper, Carrot and Hummus Sandwich
- 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
- 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).
- Make the Orange Ricotta: In a small bowl mix together the ricotta, grated orange peel, and orange juice until combined.
- 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!
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