Mozzarella Avocado Sandwich with Red Beet Pesto
Though I love basil pesto, more often I find myself making a variation of this wonderful Italian classic. If you are a pesto and red beet lover just like me then I am sure you will like this one too.
Servings 2
Calories 597kcal
Ingredients
For the red beet pesto
- 1 cup red beet (raw) peeled and cubed
- 1 cloves garlic
- 3 tablespoons unsalted cashew nuts or pine nuts, roasted or raw
- 3 tablespoons grated mozzarella cheese (or nutritional yeast)
- 3 tablespoons extra-virgin olive oil
- 1/4 lime/lemon juice only (use a little less when using lemon)
- sea salt to taste
For the sandwich
- 1/2 avocado sliced
- 4 slices/rolls bread of your choice (GF if needed) I used a sourdough baguette
- 1/3 cup red onion sliced
- 4 oz mozzarella cheese sliced
- 1 cup salad greens of your choice torn
Instructions
For the pesto
- Preheat oven to 400°F or 200°C.
- Place red beet cubes on a lined baking sheet rubbed with olive or coconut oil. Roast for 20-30 minutes, or until soft.
- When cool, add all ingredients, except olive oil, to a blender or food processor and pulse a few times.
- While running slowly add olive oil and process/blend until well combined. If the pesto is too thick add a little water as well.
For the sandwich
- Add cheese to one side of your sandwich, top with beet pesto, avocado slice, and lettuce leaves.
Notes
Time-saving tip: I always combine this recipe with a recipe that calls for roasted red beet. Saves you a lot of roasting time when you combine both.
Interesting Read(s):
- What is Nutritional Yeast and How to Use It
- Is Sourdough Bread Healthy - The Truth Revealed
- Olive Oil For Cooking – Is It Healthy?