Turkey Sprout & Avocado Sandwich with Mom's (Unreal!) Beet Horseradish
 
 
Serves: 1
Ingredients
  • For the Sandwich:
  • 2 slices of whole grain gluten free bread, or paleo bread, or whatever bread your heart desires
  • A handful of roasted turkey breast (the real stuff, no deli turkey here!)
  • ½ cup alfalfa sprouts
  • ½ cup pea shoots
  • ¼ of a whole avocado, pitted and sliced thick
  • 1 tablespoon organic mayonnaise
  • 2-3 tablespoons of Beet Horseradish
  • For the Beet Horseradish (this will make a large batch):
  • 8 medium beets
  • 1 tsp sugar (you can use coconut palm sugar for unrefined)
  • ¼ cup white vinegar
  • 1 ½ cups prepared horseradish or fresh horseradish, grated (fresh will be more mild, less spicy than the prepared horseradish)
Instructions
  1. Beet Horseradish:
  2. Place the beets in a large saucepan and add water to cover.
  3. Bring to a boil, reduce heat and simmer until tender, about 45 minutes to 1 hour.
  4. Place pot under running cold water and let rinse until beets can be handled.
  5. Peel beets and shred using a grater.
  6. Add the sugar to the vinegar and whisk until dissolved.
  7. Add the horseradish and vinegar mixture to the shredded beets and stir to combine well.
  8. Add the beet horseradish to 3 pint jars and refrigerate. If you want to keep for longer make sure the jars are sealed appropriately.
  9. For the Sandwich:
  10. Toast the bread, spread the mayo over each slice.
  11. Layer the turkey breast, sprouts, and avocado and top with the Beet Horseradish.
  12. Devour.
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/turkey-sprout-avocado-sandwich-with-moms-unreal-beet-horseradish/