Roasted Beet, Arugula, Avocado & Cream Cheese Sandwich
Yield: 2 sandwiches
4 small beets, trimmed and scrubbed
1 Tbsp. extra virgin olive oil
4 Tbsp cream cheese
4 slices pumpernickel bread
1 avocado, sliced
1 cup Florida Fresh Herbs Arugula, packed
To prepare the beets: Preheat oven to 375 degrees F. Brush beets lightly with olive oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven and cool for 15 minutes. Peel and slice into 1/4-inch thick round slices, then slice each round in half.
To assemble the sandwich: spread cream cheese on one side of the pumpernickel bread. Layer beets, avocado, and arugula, then top with another slice of bread. Slice in half and serve immediately.