Tartines With Wasabi-Ginger Beet And Avocado
Up your avocado toast game with a mix of grated beet, fresh ginger, and wasabi-infused avocado. Who needs butter when you’ve got toast toppers like this? Sushi seasonings such as ginger, wasabi, and rice vinegar add bright flavor notes to these jewel-tone tartines, a French version of the open-faced sandwich. If beets aren’t your thing, feel free to substitute grated carrots, which are just as sweet and colorful. And if you can’t find German-style rye bread, any whole grain bread will taste great in this satisfying open-face sandwich.
INGREDIENTS
- 2½ teaspoons unseasoned rice vinegar or apple cider vinegar
- 1 teaspoon grated fresh ginger
- 1 large beet (6 oz.), shredded
- Sea salt and freshly ground black pepper, to taste
- 2 avocados, halved and seeded
- 1 to 2 teaspoons wasabi paste
- 4 slices whole grain rye or sourdough bread, toasted
- ¾ cup broccoli sprouts or alfalfa sprouts
INSTRUCTIONS
- In a bowl stir together 1½ tsp. of the vinegar and the ginger. Add beet; toss to coat. Season with salt and pepper.
- Scoop avocado flesh into a separate bowl. Mash avocado with the wasabi paste and the remaining 1 tsp. vinegar. Season with salt and pepper.
- To assemble, spread toast slices with mashed avocado mixture. Top with beets and sprouts.
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