As I struggle to maintain my weight and lose a few pounds that crept on during the never-ending winter, I hear time and time again of success stories of those that completely cut carbs from their diet.
The problem is I enjoy pasta, rice, cereal and most of all BREAD. Nothing beats a good sandwich with soft bread.
Beets are packed with potassium, magnesium, fiber, phosphorus, iron; vitamins A, B & C; beta-carotene, and folic acid. Did you know they are also an aphrodisiac, a tonic of the liver and a high source of energy?
Add avocados that are heart healthy, lower cholesterol levels, control blood pressure and contain anti-aging properties and they are so good!
This sandwich tastes unbelievable and one of the reasons I could never eliminate carbs from my diet. Prepare in advance as this recipe takes over an hour to create, as you need to roast and cool the beets.
Beet Pesto (Adapted from The Roasted Root)
3 cloves garlic
½ cup walnuts
½ cup parmesan cheese
½ cup olive oil
1/2 a lemon
Salt to taste
Preheat the oven to 375 degrees. Wash and scrub the beet and pat it dry. Chop it into cubes and place it on a baking sheet. Roast in the oven for 50 minutes, or until beets are soft and allow beets to cool. Add beets, garlic, walnuts, lemon juice and cheese to a blender (I used my Vitamix) and pulse several times. Slowly add the oil until all ingredients are well combined.
Avocado Beet Sandwich (Adapted from The Roasted Root)
Rustic Bread, sliced
Beet Pesto (see above)
Broil sliced bread in the oven for 1 minute, then and add slices of cheese and broil about 2 minutes. Remove from the oven and add beet pest, red onion and thick slices of avocado. Assemble sandwich and enjoy!
Do you eat carbs? What is your favorite type of sandwich? I love to hear from you.
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- Check out my 2014 photo project How Quickly They Change.