With my cat having an operation then checkups, a friend over from the US, a random night of jam making and a thoroughly busy few days at work it’s been a super busy week. I’ve been almost too busy to blog, but I did have time this to squeeze in this speedy sandwich. The creamy cheese and avocado works well with the sweet beetroot and the peppery watercress. I didn’t but it would be really nice toasted slightly in a panini press.
Gluten Free Beetroot Cream Cheese and Avocado Sandwich
Prep time: 5 minutes
Serves: 1
Ingredients:
1x small knob of butter
2x slices of gluten free brown bread (I used Genius seeded loaf)
1x heaped tbsp cream cheese
½ avocado – de stoned, peeled and sliced
Salt and freshly ground black pepper
1x cooked beetroot – sliced
1 handful watercress
Lightly butter both slices of bread then spread one with the cream cheese.
Add the sliced beetroot, the avocado, season generously and top with a handful of watercress.
Place the other slice of bread and cut in half. Enjoy with some crisps and a cup of tea.
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