Beets sous vide | Olive Oil and Lemons | Dina Honke

On my last trip to the local farm stands a few blocks behind where we live I picked a whole bunch of beautiful new and local produce. Small new potatoes, plump green onions, field cucumbers and these small sweet bunches of red and yellow beets. Normally I would roast them but I recently bought a new gadget for the kitchen, a sous vide immersion circulator, and decided to cook the beets sous vide.

If the sous vide revolution past you by, here is a little information about it. Sous vide is a French term meaning “under vacuum”. What it means in the kitchen is cooking food sealed in food grade plastic bags in a circulating water bath that maintains a precise temperature for the entire cooking process. It’s not a fast cook, but it is precise.

Restaurants have been using sous vide machines for decades after a French chef enlisted a scientist in 1974 to develop a method for precision cooking at his restaurants. Before that sous vide machines were used in industries and scientific labs where precision temperatures were needed.

Recently the sous vide made the leap from commercial kitchens to home use and a few products were developed that are convenient and safe to use at home.

Beets sous vide

To give it a try I decided to buy an immersion sous vide circulator rather than the larger appliance since space is always tight in my over-full kitchen and pantry. I decided to buy the Anova brand and see what sous vide cooking is all about. The Anova comes with a phone app and I can control the cooking from my phone.

My first impression of the sous vide was that it is primarily intended for meat, fish and seafood but I read that it cooks vegetables quite well and this is what made me curious. It kind of makes sense that if you seal the food as it cooks you wouldn’t lose any flavour or nutrients to the cooking water.

Together with the sous vide I bought a sealer and food-grade bags to cook the food in. After a couple of trials I managed to get set up and ready to cook.

The first thing I tried was beets and I must say they turned out quite special. The beets had perfect texture and the flavour was much like what you get when roasting beets: sweet, deep concentrated flavour that you would never get from boiling them.

I am going to keep experimenting with this gadget and will let you know how I do. So far so good.

I cooked the beets in two separate bags, one for the red, one for the golden beets, and made them into two separate salads so the colours don’t run. Served with goat cheese or gorgonzola and a few candied nuts scattered on top it made a delicious and colourful salad.

If you don’t have a sous vide of course you can roast the beets with equally good results.

1 lb small beets, red, golden or both
1 tablespoon olive oil
1 tablespoon walnut oil
1 tablespoon agave syrup
1 tablespoon white balsamic for golden beets or regular balsamic for dark beets
Grated lemon or orange zest


The juices from the cooked beets
1 tablespoon olive oil
1 tablespoon walnut oil
salt and pepper


Trim the beets, peel and place in a sous vide grade bag. If you don’t use sous vide then roast the beets wrapped in foil in 400ºF until tender.

Add the oils, agave, balsamic and zest and seal the bag making sure the beets are arranged in one layer.

Heat the sous vide to 185ºF and when the water reaches the temperature add the sealed bag with beets making sure it is completely submerged.

Cook for 1.5 hour.

When done remove and cool to room temperature.


When ready, slice the beets into wedges and place in a bowl together with the liquids in the bag.

To serve arrange greens on salad plates, top with beets and drizzle with some of the cooking liquids.

Add remaining olive and walnut oils, salt and pepper.

Crumble some cheese and scatter candied nuts over.

Serve immediately.

Harvard Beets – Bunny’s Warm Oven

Growing up in Pennsylvania you can’t help but love the flavors of sweet and sour. This easy, delicious recipe for Harvard Beets gives you a wonderful balance of tart and sweet.  The first time I ever had Harvard Beets was at the restaurant I worked at. It was love at first bite. We’re going to quickly run through the recipe together so let’s gather the ingredients.

Harvard Beets Ingredients:

You can use fresh or canned beets in this very easy recipe. If you’re using fresh beets, (I can’t wait to use fresh beets) save a little bit of the water you boil the beets in to use in the recipe in place of the beet juice you would have used if you had canned beets. If you’ve never cooked fresh beets before check out this recipe for Beet Salad where we quickly run through the steps to cook fresh beets together.

Place the sugar, cornstarch, vinegar and beet juice in a medium size pan.  Cook and stir the mixture over medium heat until the ingredients thicken and come to a boil.

Add the sliced beets(either canned or fresh beets that have been cooked and sliced) and cook until the beets are heated through. Add the butter to the pan and heat just until the butter has melted.

This recipe is extremely easy to adapt. Use a little more or less vinegar or sugar to adjust the sweet and sour flavor  to your families tastes. Some people add a dash of cinnamon and nutmeg to the beets as they cook, I’ve never done that, I love them just the way they are.  Harvard Beets, another delicious way to add variety and lots of flavor to your vegetable rotation for dinner, Enjoy!


Looking For More Delicious Recipes From Bunny’s Warm Oven, Try These!

This is an easy delicious recipe for Harvard Beets that uses either canned or fresh beets.
Prep Time15 mins
Keyword: beets,, canned beets, fresh beets, harvard beets
Using a medium size saucepan combine the sugar, cornstarch, vinegar and beet juice. Cook and stir over medium heat until mixture thickens and comes to a boil. Add the sliced beets and continue to cook until beets are heated through. Add the butter, continue until cook until butter is melted. Sat and pepper to taste. Serve immediately.
Did you make this recipe?I’d love to see your pictures on Instagram! Mention @bunnyswarmoven or tag #bunnyswarmoven!

Looking For More Beet Recipes, try these from other bloggers…Moroccan Roasted Beets with Pomegranate Seeds…Oven Roasted Beets with Balsamic Glaze

My children are grown now and I’m a Gramma .I live along the Kentucky River with my husband Paul.I hope you visit Bunny’s Warm Oven and take with you some tasty recipes that catch your eye. I also hope that you will make them and share.
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Beets | sueBthefoodie

The clothesline is empty and so is the blooming clover that fills the yard. Yesterday’s bumblebees have not yet reoccupied their spiky white posts. The stillness of the early hour is broken only with the unintended music from the clicks of our flip flops in rhythm with the whiney creak from the handle of a…

Beets – the Least Loved Vegetable

raw beets

Beets with greens

I can’t count the number of times I’ve presented a menu to a cooking class with a beet recipe in it, and gotten looks like I was proposing a final walk to the gallows.  I proceed with a lightness of being, however, because I know what will ensue, which involves almost heavenly transformation.

That’s because beets aren’t the mushy, overcooked demon most people think they are.  Instead, what cooks discover is a whole, new, gorgeously-hued world of flavor.  Add to that the considerable health benefits of the beet, and you’ve got delicately delicious flavor, and a nutritional powerhouse on your plate (or in your bowl).


seasoning the soup

Culinary artists seasoning the soup before serving – photo Cathy Arkle

I recently gave classes in California, where students merrily cooked their way through menus, one of which included beet soup.  I saw the usual grimaces when I outlined the menu, and I proceeded with my typical confidence.  It’s not that I care about being correct (I’m used to it, lol), it’s that I’m sure of my ammunition, among which is the following recipe.  It helps me along my track of  broadening people’s culinary horizon to include all sorts of humble yet exquisite ingredients.  Simple, beautiful, healthful, classy, imaginative…this soup takes beets to a whole new, French level.  And I predict it will  become a regular part of your winter repertoire, as will the vegetable broth used as its base.  So, go out there,  find some raw beets, and get going!

P.S.  Note that I specify “raw beets”.  That’s probably because I live in France where most beets are sold pre-cooked.   Why, I’m often asked? The practice dates back to the Second World War.  Then, fuel was scarce.  Farmers had a healthier allotment than others, and as a service to their customers they began to cook beets on the farm, over big vats of salted water so they emerged completely tender, and lightly seasoned to boot.  When I first moved to France, a raw beet was nearly impossible to find; today the practice of pre-cooking beets persists, but raw beets are common too, sitting proudly on the market stand next to their floppy, pre-cooked brethren.  I, however, like to cook my own beets, particularly for this recipe where roasting concentrates their flavor.

Note that this makes a wonderful addition to the Christmas table, with its seasonal burst of color.  Bon Appétit!

Beet soup with Cream Clouds – photo Cathy Arkle

  • CourseFrench, Soup
  • 1 1/2poundraw beetsscrubbed clean, 750 g
  • Sea salt and freshly ground white pepper
  • For the Vegetable Broth:
  • medium onionpeeled and coarsely chopped, 3 oz.; 85g
  • shallotspeeled and coarsely chopped, 2.3 oz; 65g total
  • leek, the white and green partstrimmed and cut into thin rounds
  • smallcarrotpeeled, trimmed and cut into very thin rounds, 2 oz.; 60g
  • small bunch fresh thyme
  • fresh bay leaf from the Laurel nobilisor 1 dried, imported bay leaf
  • ouncechunk of ginger that measures 2-inches;cut in thin coins, 5cm;15g
  • quartsfiltered water2 liters
  • teaspooncoarse sea salt
  • For the garnish and to finish the soup:
  • cupcrème fraîche or heavynon ultra-pasteurized cream, 125ml
  • teaspoonfreshly ground white pepper
  • small shallotfinely minced
  • small sprigsmâche (lamb’s lettuce) or other seasonal green or herb
  1. Place the beets in a heat proof baking dish, and season with salt and freshly ground white pepper. Pour about 1 inch (2.5cm) water in the bottom of the dish, cover, and bake the beets until they are soft through, 1 to 1-1/2 hours, depending on the size of the beets. Test for doneness by inserting a sharp knife blade into the center of the beet; you should feel no resistance. Remove the beets from the oven and let cool. As soon as they are cool enough to handle, trim and peel them.
  2. Make the vegetable broth: Place all the ingredients in a large saucepan and cover with the water. Add the coarse sea salt, cover, and bring to a boil over medium-high heat. Lower the heat to medium and cook, covered, until the vegetables are soft and have lost their flavor, about 1 hour. Remove from the heat and strain, discarding the vegetables and herbs.   Reserve.
  3. Make the crème fraîche garnish: Whisk 1/ 4 cup (60ml) of the crème fraîche until it is very, very firm and will easily hold a stiff peak. Whisk in the white pepper and using two teaspoons, make 12 quenelles (oval shapes). Place them on a plate, and refrigerate.
  4. Cut 3 ounces (90 g) of the cooked beet into a tiny dice, and reserve. Coarsely chop the remaining beets. Bring 4 cups (1 quart;1 liter) of the vegetable broth to a boil in a medium sized saucepan over medium high heat. Add the coarsely chopped beets, stir, season with salt and pepper, cover and cook for 20 minutes, until the beets are very soft. Transfer the beets and their cooking liquid to the work bowl of a food processor or use a hand blender to purée, then return to the saucepan. Add the remaining 1/4 cup (60ml) crème fraîche to the soup and heat just until it is hot. Taste for seasoning.
  5. Evenly divide the beet soup among 6 warmed soup bowls. Set two quenelles in the center of each of the bowls of beet soup. Alternatively, you may place a small dollop of the seasoned crème fraîche in the center of each of the bowls of soup. Sprinkle with equal amounts of diced beet and minced shallot, garnish with the mâche, and serve immediately.

Tony Beets puts the pedal to metal but it’s a ton too much on Gold Rush exclusive preview

On tonight’s amazing episode of Gold Rush, team Tony Beets is facing a ton of new challenges, literally.

The Dutchman is coordinating a huge heavy move of equipment from one plant to the other, and it’s not easy and it’s totally being scrutinized by his lead man, Juan Ibarra. In fact, based on our exclusive clip, the task looks to be near impossible.

As we open the action, the move between Thistle Creek and Dawson City seems a straightforward one on paper, but Gold Rush’s luckiest and most hardworking Dutchman will face some major obstacles before the day is out.

Beets is dismantling the last sections of his 1940s dredge at the remote locale of Thistle Creek, getting things ready to transport about a hundred miles south to Dawson City

Watching Juan Ibarra and his son Mike Beets, Tony gets the gang in gear.

However, Juan is more cautious than gung-ho Tony. He says: “You can’t be too careful with the lift like this you don’t want to hurt anybody… because at the end of the day someone’s life’s is dependent on that.”

As per usual, Tony was ready yesterday and is impatient to get the loader in action and the giant pile of heavy metal in motion. He asks Mike how much the load weighs, in his estimation.

Mike thinks it to be at least 30 tons. Tony brings in the 375 horsepower loader and as you can see in the clip, the pile moves a bit, but as Juan watches with a careful eye, Papa Tony is putting crazy amounts of stress on that loader and is literally lifting up in the air as the counterweight to his machinery.  All a bit hairy.

The look on Juan’s face says something is about to break, but what?

Last week, Tony was sorting out his trammel troubles on the episode. Trammels are the spinning centrifuge-like giant cylinders that wash the trace and chunk gold from the slurry material that feeds into a rotary mining scrubber where it is cleaned and sifted with great force as the soil and rock mix is broken up. Then the target mineral, being gold in Beets’ case, is released in a separate part of the machine.

This was the challenge as Tony coached his man Mike Scriba navigate the arm of the crane, but as things happen on this unpredictable show, the trammel – while hoisted well into the air – went loose as one of the supporting chains snaps suddenly.

This is where we have to wonder, the season started out so good for Tony, Minnie, Kevin, Mike, and Monica, but where will it end up? Will Parker Schnabel smoke him at the end with more gold in the kitty or will the Dutchman pull out a miracle?

Make sure to tune in as Tony Beets is always highly watchable, regardless of his machinery woes.

Gold Rush airs Fridays at 9/8c on Discovery

Instant Pot Quick Pickled Beets

Not sure what to do with the beets in your CSA box? Make some Quick Pickled Beets the easy Instant Pot way!

Instant Pot Quick Pickled Beets

Are You a Beet Lover or a Beet Hater?

I’m in the beet lover category and I know not everyone feels the way I do. However, I do think that these Instant Pot Quick Pickled Beets is gateway recipe to adding more beets into your family’s life.

I think the vinegar and spices take away that “dirt” taste that beet haters don’t like. Me, I think they just taste earthy and I grew up on pickled beets. Using your electric pressure cooker you can make these pickled beets even faster!

What Does Quick Pickled Beets Mean?

You may know someone who cans and make pickles or pickled beets. Both cook beets in a vinegar-based brine.

Those pickled beets are different in two important ways. The first is they are shelf stable while these quick pickled beets MUST BE stored in your refrigerator.

The second way is this recipe makes pickled beets that are ready to eat as soon as they are done and don’t need time to cure. Personally, I like mine to be chilled before I eat them, but you can eat them warm too.

Instant Pot Quick Pickled Beets

Pickled Beet Ground Rules

  • Only make one color at a time. Red beets will color yellow and candy cane beets bright red, so don’t cook them together unless you want them all to look alike!
  • Instead, do small batches of each color and even use different spices to make each batch unique.
  • Store these in your fridge and eat cold on your favorite salad.
  • Change up the spices to suit your taste. Cinnamon and clove is traditional, but you can leave either or both out if you don’t like them.

What Do I Eat Pickled Beets On or With?

My Mom served them as a side dish and I love them on salads. They can be fun in a pita sandwich too. Let me know in the comments how you are using them.

Instant Pot Quick Pickled Beets Recipe Variations

  • Use red, candy cane, or other cool colored beets – just remember to cook each color separately!
  • Add in 1/4 cup thinly sliced Videla or red onion in your IP with the beets and cook the same time.
  • Add in 1/4 cup thinly sliced carrot coins in your electric pressure cooker with the beets and cook the same time.

How Long Do Quick Pickled Beets Last in the Fridge?

These Instant Pot Quick Pickled Beets will last up to 2 weeks in your fridge, but chances are they won’t last that long!

How Do I Remove Beet Stains from My Hands?

Some people cut a small potato in half and rub that on the stains under running water and others use lemon juice or even olive oil.

I think the easiest way is not to get them stained to begin with. You can use gloves while working with red beets or win the game by using non-staining yellow beets!

Instant Pot Quick Pickled Beets

Get ready to introduce your family to a beet they will eat!


  • 2 cups peeled and diced yellow beets
  • 1/2 cup water


  1. Mix all the ingredients in your 3 quart Instant Pot (or double or triple for larger IPs).  
  2. Cook on manual/pressure cook on high pressure for 5 minutes.
  3. Release pressure manually. Store in fridge. 


Can use sweetener of choice in place of maple syrup or leave out altogether.

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Nutrition Information

Yield 4

Serving Size 1/4 of recipe

Amount Per Serving

Calories 81 Total Fat 0g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 0g Cholesterol 0mg Sodium 70mg Carbohydrates 19g Fiber 2g Sugar 16g Protein 2g

Nutrition information is provided from as a close estimate. If you have specific health issues please put the recipe information into the nutritional calculator your Dr. recommends.

Instant Pot Quick Pickled Beets

The post Instant Pot Quick Pickled Beets appeared first on Plant Based Instant Pot.

Code Red: Fresh beets fill summer with their earthy sweetness in chilled soup

For the vegetables lovers among us, this is the prime time.

Fresh heads of broccoli and cabbage will never look as good as they do now. Tomatoes, still warm from the vine, will never be quite as delicious as they are when they’re just plucked. If you love fresh garden peas, do not waste a minute. Eat them before they turn into starchy green pellets instead of the sweet, verdant orbs they are meant to be.

I don’t even need to tell you about hot buttered corn on the cob or new potatoes simply dressed with gobs of butter and dill. Like me, you’re likely already devouring these vegetables in copious amounts, and rightly so. They won’t last forever, and I know that in just a few short months I’ll wish I still had pots of tomatoes and cucumbers just outside my kitchen door. Carpe diem, fellow veg heads.

One vegetable that is at its peak right now is the humble beet. I realize not everyone is a fan, but for those of us who admire its beauty and earthy sweetness, this is the time to turn its ruby red flesh into soup. Plus, beets are super-good for us. They are low in calories yet high in vitamins and minerals. In fact, they contain a bit of almost all the vitamins and minerals that you need, including a high concentration of nitrates, which have a blood-pressure-lowering effect. And don’t toss out those tops! Many of the nutrients are found in the stalks and leaves, and you can use them just as you would spinach or Swiss chard.

Borscht lovers already know how good beets are in soup, but for the dog days of summer, chilled beet soup also hits the spot. And, just look at that colour. It’s a showstopper, is it not? Chilled beet soup has origins in Eastern Europe. Poland, Lithuania, Russia and Ukraine all seem to have variations. Some soups are left chunky, some are puréed until smooth. Some are loaded with sour cream, some are garnished with slices of hard-boiled eggs. Some are made with whole beets roasted then puréed and some, as in this recipe, are made with grated beets. When it’s too hot to cook, simmering grated beets for 20 minutes is a much more appealing option than roasting beets in an oven for an hour. Another kitchen tip: One should wear gloves when working with beets unless you are okay with having pink fingernails for a spell.

So, how does this pinky red soup taste? The partnership of fresh beets and dill scores high on my list, and a sort of alchemy occurs once the soup is chilled and the buttermilk and cream are added. There’s a balance to be found somewhere in between the sweetness of the beets and sourness of the buttermilk. I love the tang of the sherry vinegar, but fresh lemon juice could also be substituted. The soup is light, and as you can see, quite lovely. Small bowls would be an excellent starter for a summer celebration, even if you’re only celebrating the fact that we are in the midst of the season.

A veg-head’s favourite from tops to bottom. Renee Kohlman photo.Renee Kohlman / SASwp

Chilled Beet Soup with Buttermilk and Dill

2 lbs. medium beets

2 garlic cloves, smashed

3 cups cold water

2 cups chicken or vegetable stock

1 Tbsp granulated sugar

1 cup buttermilk

1/2 cup whipping cream

2 Tbsp sherry vinegar

1/4 cup chopped fresh dill

1/4 cup chopped fresh chives

salt and pepper

To serve:

thinly sliced radishes

finely chopped cucumber

tiny beet leaves

sprigs of fresh dill

Wash the beets (including the stalks and leaves) very thoroughly. Chop the stalks into small pieces and peel then grate the beets. (It’s a good idea to wear gloves when working with the beets). Place the grated beets, beet stalks, and garlic in a large pot. Save the greens for another use. I used a Dutch oven. Cover with the cold water. If you need more water to cover the beets, then add a little more. Bring to the boil slowly, then turn down the heat and very gently simmer uncovered for 20 minutes. It’s important that the soup doesn’t boil too vigorously.

Once the beets are softened, pour in the chicken or vegetable stock, add the sugar, stir well and leave to cool to room temperature then place in the refrigerator until very cold. Remove from the fridge and purée the soup with an immersion blender. Or you can purée in batches using a blender — just be sure the lid is secure.

Stir in the buttermilk, whipping cream, sherry vinegar and chopped herbs. Season to taste with salt and pepper. You may need to add more vinegar. Divide into bowls and garnish with the vegetables and fresh dill. Serve immediately. Makes 4-6 servings.

Beets, Limes and Life – Roasted Beet Sandwich with Lime Aioli

Beats, Rhymes and Life, the 1996 album by A Tribe Called Quest, was the inspiration for this dish. The pun “beets, limes and life” popped into my head a few weeks ago and I’ve been obsessed with the idea of creating a dish with that name since. The sprouts are the “life” in the dish. If you’re not a Tribe fan or just want to get to the recipe, that’s fine, you can skip down to “Tools Needed.” (I promise you won’t hurt my feelings; just try not to get thrown off by the lyrical references.)

For those of you still with me: I love a lot of different kinds of music including hip hop. I have a lot of “favorite” artists and bands, and the only music I never ever get sick of (under any circumstances) are Tribe’s records. They’ve lifted me up out of the gutter too many times to count. I don’t care how bad a mood I’m in, if I listen to Electric Relaxation (the greatest song ever recorded), I always feel a little better. And I can pretty much say the same about Tribe’s entire catalogue.

Last year Tribe released their first record in 18 years – We Got It From Here, Thank You For Your Service. It’s one of the best hip hop records of the last decade and, thankfully, welcomes back Jarobi White, who left Tribe to pursue a career as a chef. Coincidentally, he has a company called Eats, Rhymes and Life.

Now, let’s see how well you know your Tribe trivia. 1 is for the beet, 2 is for the lime, 3 is for the life, now we on this incline. Never catch us stickin’ forks in swine (Misti and I don’t eat no ham and eggs, because, in addition to the fact that they’re not vegan, they’re very high in cholesterol). But we do eat a lot of beets, which eat more like meat than any vegetable in my opinion. That’s what makes them great for a sandwich. (If any beet haters get up in your grill, just Push It Along.)

The prep for this sandwich is more than you’d typically have for a sandwich you make at home. Sometimes, though, it’s fun to stretch yourself and try something that requires a little more time and effort (the joy of cooking something truly good). That’s why, at least on occasion, we don’t really mind if it’s over your head, ‘cause the job of resurrectors is to wake up the dead.

Tools Needed:
Sharp knife
Baking sheet
Cutting board
1 Small bowl
Zester/fine grater for zesting lime

Lime and Cilantro Aioli Sandwich Dressing:
Fresh Garlic – 2 cloves (smashed into a paste with a pinch of salt)
Vegan mayo – ¼ cup
Cilantro – small handful (chopped finely)
Pinch of salt
Pepper to taste
Zest and juice of 1 lime

Directions: Chop cloves of garlic and a pinch of salt and smooth with side of knife to make a paste.  Add garlic paste, chopped cilantro, mayo, lime zest and juice, and salt and pepper to taste. Stir and set aside.

Roasted Beets:
Fresh Red Beets – 3 (1 is enough for a couple sandwiches but it’s good to have leftover beets for more sandwiches or for salad). You can use golden if you prefer; they’re a little less earthy.*

Directions: Preheat oven to 375 degrees F (190 C). Cut tops off whole cleaned beets (leave rest of skin on). Leave beets whole and place cut side down on baking sheet.  Leave a few inches between the beets. Roast beets for an hour or until a sharp knife can be easily inserted into your beets.  (Large beets may require more cooking time; if they’re on the small side, you may want to check them after 45 minutes.) You do not need to move the beets during cooking. Just leave them cut side down on the baking sheet. After cooking, let beets sit out at room temperature until cooled. Once beets are cooled, peel skin off and slice into ¼ inch slices.

In cast iron skillet over medium high heat add enough olive oil to coat bottom and salted beet slices and cook for 3-5 minutes per side, until lightly seared.

*For that matter, brown, yellow, Puerto Rican or Haitian would be wonderful as well.

Sandwich Condiments:
Sprouts (we used sunflower sprouts, but pea sprouts would have been amazing too)
Romaine Leaves
Salt & Pepper
Sriracha (if desired)

Assemble sandwich:
Add a very light coating of plain mayo to one side of each slice of bread and place both slices of bread (mayo side down) on hot skillet and toast over medium heat until golden brown.  Remove bread (don’t toast other side), add sandwich dressing to both sides of bread (don’t skimp on the dressing; we want our beets to really know how it feels to be dressed out, dressed out). Add lettuce to bottom. On the lettuce, place hot cooked beets, tomato slices, sliced avocado, sunflower sprouts and some Sriracha (if
desired) for an extra kick.* Season sandwich with salt and pepper, add top piece of bread, cut and enjoy!

*Trust us, the most important part of a sandwich is the order in which you add your ingredients.

Rest in peace, Malik “Phife Dawg” Taylor (the Phifer, the Funky Diabetic, the 5 Foot Assassin, the 5 Foot Freak, the Trini Gladiator).
As always, thanks to my Ride or Die (Misti) for your creative collaboration.

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