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Beet & White Bean Sandwiches

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

These beet and white bean sandwiches have a vibrant, creamy filling. Pickling the beets in rice vinegar and thyme leads to a tangy, herb-infused flavor. Making your own pickled beets also eliminates any added sugars that might be in a store-bought version. Combining the beets and beans with alfalfa sprouts, red onion and your favorite bread, these sandwiches are a satisfying plant-based lunch.

Ingredients:
  • ¾ cup rice vinegar
  • 5 (5-inch) sprigs fresh thyme
  • 1 cup thinly sliced cooked beets
  • 1 (15-ounce) can no-salt-added white beans, rinsed
  • ½ teaspoon grated lemon zest
  • 2½ tablespoons lemon juice, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • ½ teaspoon ground coriander
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ cup finely chopped mixed fresh tender herbs (such as chives and dill)
  • 4 slices whole-wheat sandwich bread, lightly toasted
  • 1 cup alfalfa sprouts, divided
  • ¼ cup thinly sliced red onion, divided
Directions:
  1. Bring ¾ cup rice vinegar and 5 thyme sprigs to a boil in a small saucepan. Remove from heat and pour over 1 cup beets in a shallow heatproof bowl. Let marinate at room temperature, stirring occasionally, for 30 minutes. Drain the beets and pat dry.
  2. Mash rinsed beans, ½ teaspoon lemon zest, 2 tablespoons each lemon juice and oil, 1 teaspoon mustard, ½ teaspoon each coriander and crushed red pepper and ¼ teaspoon salt in a medium bowl until well combined but still slightly chunky. Stir in ¼ cup herbs.
  3. Spread the bean mixture on one side of each of 4 toast slices. Top 2 slices with ½ cup pickled beets, ½ cup sprouts and 2 tablespoons red onion. Drizzle the vegetables with the remaining 1½ teaspoons lemon juice. Top with the remaining 2 toast slices, spread-side down. Cut in half and serve.
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