Roasted Beet, Arugula, Avocado & Cream Cheese Sandwich
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.


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