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  • Prep-time: / Ready In:
  • Makes 4 tartines

Sushi seasonings such as ginger, wasabi, and rice vinegar add bright flavor notes to these jewel-tone tartines, a French version of the open-faced sandwich. If beets aren’t your thing, feel free to substitute grated carrots, which are just as sweet and colorful. And if you can’t find German-style rye bread, any whole grain bread will taste great in this satisfying open-face sandwich.

Ingredients

  • 2½ teaspoons unseasoned rice vinegar or apple cider vinegar
  • 1 teaspoon grated fresh ginger
  • 1 large beet (6 oz.), shredded
  • Sea salt and freshly ground black pepper, to taste
  • 2 avocados, halved and seeded
  • 1 to 2 teaspoons wasabi paste
  • 4 slices whole grain rye or sourdough bread, toasted
  • ¾ cup broccoli sprouts or alfalfa sprouts

Instructions

  1. In a bowl stir together 1½ tsp. of the vinegar and the ginger. Add beet; toss to coat. Season with salt and pepper.
  2. Scoop avocado flesh into a separate bowl. Mash avocado with the wasabi paste and the remaining 1 tsp. vinegar. Season with salt and pepper.
  3. To assemble, spread toast slices with mashed avocado mixture. Top with beets and sprouts.

Comments (10)

(5 from 2 votes)
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Margaret3 months ago
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Splendid
Variations:
No wasabi?
Try a bit of brown mustard or maybe red pepper flakes or hot sauce.

No avocado or adverse to avocados?
Use a hummus / spun chickpeas tahini and lemon.
(We only used one avocado for 4 slices of bread.)

No bean sprouts?
Use a crunchy green -like parsley.

No ginger? it’s still good.

Love of all things maroon?
Use part of a finely chopped onion and basaltic vinegar.

This was a five-star quick recipe.

Margaret3 months ago
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Basalmic vinegar

Nikki Odorisio7 months ago
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So tasty and easy! My husband said, “Wow! I could eat a million of these!” and is already asking for them again. Stoked to make them for a party or potluck sometime soon

Allyson1 year ago
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This was a delicious breakfast! I’ll have to admit I am not a fan of beets. I try hard to like them, and usually I don’t like the flavor. However, this recipe was delicious!!! All of the flavors work very well together. I used less beets and more alfalfa sprouts! Very easy to make in the morning.

Teri Persico1 year ago
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I thought avocados are not part of this way of eating…per recipe book. Did something change?

Trey1 year ago
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I think it’s Processed Oils that are avoided . The natural Fat in whole plant foods like Avocado are Good for you.

Phil1 year ago
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Same! 1/4 avo per serving is considered generous in a oil/ fat restricted diet.
Little does go a long way though

yolanda1 year ago
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should the beet be raw or cooked?

Su1 year ago
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I’d use raw beet, grated or finely julienned. If not organic, peel it. Raw beets, pickled with lemon juice, is delicious and helps with gall bladder health so I think that would be a great addition to avocado toast.

Chris1 year ago
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I have made these several times, they are yummy.

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Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.

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