Beet and Veggie Sandwich with Herb Yogurt Sauce

If you ask anyone extremely close to me, they will tell you my memory is absolute garbage. I'm good at remembering to do "things" but not the best when it comes to looking back on my life. That's not to say I don't remember anything; I have many amazing memories of my life, but nowhere near the complexity that some people experience. Many of my early memories feel more like understandings- stories passed on through friends and loved ones that are now ingrained in my being.

As someone who absolutely loves food in all it's forms, I wish I could distinctly remember the first time I tried my favorite foods. Something about them clearly makes it a favorite, and I think I'd come closer to understanding why that is if I could remember the first time I ate it.

I may not remember the first time I had a beet, and to be honest, even if I did it would probably be a memory of me spitting it out. I grew up disliking almost all vegetables except carrots, corn, and green beans. However, I do remember the first time I fell in love with beets.

You'll hear me speak frequently about my time in Community College. It was such a life changing time for me in all aspects of life, but most importantly it was when I realized my love for cooking. I endlessly watched the Food Network and shamelessly loved Guy's Diners, Drive-ins, and Dives. During one binge watching episode they featured a "Beet Slider" from a small dive spot in Sacramento. The beets are boiled for an hour in a concoction of probably 20+ ingredients (which is too much for me, but I've managed to substitute quite nicely) and they come out tasting very similar to cured meat, then pared with a few simple toppings plus the most amazing green goddess dressing. It was the combination of beets plus creamy herb dressing that really tied it all together for me. I think I may have consumed 3 modest sliders the first time I had them, and then a few extra beets dripped in the dressing...

Since then I've made quite of few recipes that incorporate bright herbs, creamy yogurt, and earthy beets, but nothing has been quite as good as this super veggie sandwich.

This sandwich is packed with nutrients: crunchy and hydrating greens, healthy fat avocado, and antioxidant/fiber rich beets. Perfect for a light meal when you aren't looking for anything heavy, but still want to feel satisfied.

Serving Size: 2 sandwiches



4 slices good whole grain bread (I use Dave's Ultimate)

1 beet, roasted or boiled until soft*

1/2 small cucumber cut in to 1/8 inch rounds

1/4 cup shredded carrots

4 large lettuce leaves

4-5 thin slices red onion, or more/less to taste

1/2 avocado, mashed

Herb Yogurt:

3 tablespoons greek yogurt

1/8 tsp dried dill

1/8 tsp dried parsley

1/4 tsp dried chives

1/8 tsp dried basil

salt and pepper to taste


1. Cook your beets. If roasting, trim root & pierce several times with a sharp nice. Lightly rub in olive oil, sprinkle with a touch of salt, and wrap in foil. Bake in a preheated oven at 400 for 45-60 minutes, depending on desired texture and size of the beet. If boiling, add beet to a pot of salted water for 30-40 minutes or until tender.

2. When beets are done, let cool for 5-10 min, peel and slice in to 1/4 inch thickness.

3. Spread two halves of bread with 1/4 mashed avocado. Spread yogurt sauce on the other two pieces.

4. Layer in the shredded carrots, diced cucumber, shaved red onion, beets, and lettuce. Top with other half of bread, slice in half and enjoy!