Veggie Sandwich with Iceberg Babies

Serves: 4
Total Time: 20 min.

INGREDIENTS

2 Iceberg Babies  
2 ripe avocados
2 large golden beets 
4 small persian cucumbers
8 slices rustic sourdough bread

Herb Mayo

1/2 c mayonnaise
1 garlic clove, minced
1 T minced fresh dill
1 T minced chives

pickled red onions

1 large red onion, sliced into thin rounds
1 c red wine vinegar
5 T sugar
1 t dried thyme
1/4 t ground coriander
1 t mustard seed
1 t kosher salt
1/2 t fresh pepper

Preparation:

Pickled Red Onions: Place onion slices in a heatproof medium bowl. Bring the next 7 ingredients to boil in a small saucepan then pour over onions, pressing down on onions to ensure they are all submerged in pickling liquid. Let cool to room temperature, then store in an airtight container in the fridge until ready to use.

Roasted Golden Beets: Preheat oven to 400. Remove tops and tails of beets and place in a small baking dish. Coat beets in olive oil and sprinkle with salt. Cover with a lid or aluminum foil and roast for about an hour, until they pierce easily with a fork. When cool enough to touch, scrape skins off with a spoon. Set aside to cool completely.

Herb Mayo
Combine all ingredients in a small bowl and whisk until blended.

Sandwich Assembly
Separate and trim iceberg baby leaves. Remove ends from cucumbers, then slice lengthwise into strips. Slice avocados in half, remove pits and peel off skins. Cut avocados into slices. Slice cooled beets into rounds. Spread bread slices with herb mayo, then layer sandwich ingredients together.