- 4 slices pumpernickel bread
- 4 tablespoons chive cream cheese
- 1 small can sliced beets*
- 1 avocado, sliced
- 1 cup arugula, packed
Spread cream cheese on one side of the pumpernickel bread. Layer beets, avocado and arugula on 2 slices and top with remaining bread. Slice in half and serve. Makes 2 sandwiches.
*To roast your own beets, preheat oven to 375 degrees. Trim and scrub 4 small beets. Brush lightly with olive oil and wrap in foil. Place on a baking sheet and roast 45 to 60 minutes until cooked through. Let cool about 15 minutes. Peel and slice into 1/4-inch thick rounds.