Beet and White Bean Sandwiches

• servings: 2 servings
• total time: 45 minutes

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.

Nutrition

• Calories: 534 kcal
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 709 mg
• Total Carbohydrate: 75 g
• Dietary Fiber: 14 g
• Total Sugars: 12 g
• Protein: 22 g