Beautiful Beet Sandwich
Peter called in the the middle of the day and said he had a little free time and could we have lunch together. My husband knows there is always food at home. Having been hungry when I was growing up made me anxious when the food supply is low — my two large fridges in the kitchen are always full. We live 5 minutes from his hospital and usually it means he can easily go back to work 24/7 at a moment’s notice. But today is one of the rare occasions that living close afforded him a quick stolen lunch at home. I had just made Angela her favorite massaged kale salad when Peter called, and there was left over beet in the fridge from yesterday.
Ten minutes later Peter was home and this tricolored lunch was already waiting at the table as if I had been expecting him to come home all along. I almost felt like a magician. This very satisfying vegetarian sandwich could definitely last him until dinner.
If I didn’t already had the kale salad, I would have used arugula or cucumber. Or I could substitute pine nuts with pistachio nuts, or walnuts.
Cooked beet, sliced
Kale salad, click here for recipe
Lemon juice or balsamic glaze
Salt and pepper to taste
Spray goat cheese on bread and sprinkle pine nuts. Toast in the toaster oven until the crust is crunchy and the cheese soft. Layer sliced cooked beet. kale salad and avocado slices. Drizzle with lemon juice or balsamic glaze or both.