I had two beets in my veg box that needed sorting. I was feeling a little TexMex so most of the beets were sliced thin with a mandolin, tossed with oil and bbq spices (ancho chilli powder, garlic powder, salt, liquid smoke, nutritional yeast, lime juice) and roasted at 190C/375F for 15-20. I drizzled a bit of tahini dressing on them afterwards (tahini, splash of hot water, squeeze of lemon, garlic powder, salt).

The sandwich was the last bit of homemade sourdough (yup jumped on that lockdown trend), some gorgeous rocket/arugula from the veg box, a perfectly ripe veg box avocado smashed with lime and salt, and some raw beets sliced paper thin (using a mandolin) and marinated for about 20 mins (while the other beets were roasting) in balsamic vinegar, salt, and olive oil. Normally I’d be a bit apprehensive about the earthy taste of raw beets, but they are surprisingly delicious when sliced super thin and soaked in balsamic! They add a lovely crunch and acidity that is nice against the creaminess of the avocado.