beet and white bean sandwiches

Lunch

Beet & White Bean Sandwiches

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

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.
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.
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.