Beet & White Bean Sandwiches

These Beet & White Bean Sandwiches are as bold in flavor as they are in color! They boast a creamy and vibrant filling—all thanks to the antioxidant-rich beets and protein-packed white beans. We love using packaged cooked beets to save time peeling and avoid staining your hands. Layer it all up with crisp alfalfa sprouts, sharp red onion and your favorite whole-wheat bread. The result? A lunch- or dinner-worthy bite that’s creamy, tangy and oh-so-satisfying—no boring sandwiches here! Read on for how to make this delicious sandwich part of your regular routine. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• You can buy sliced cooked beets, but we prefer to buy whole cooked beets and cut them ourselves to get thin-enough slices. Want to cook beets from scratch? Learn how to cook beets for use in this sandwich, salads and more. 
• While we use alfalfa sprouts, you can use any kind of sprout for this sandwich. Alfalfa sprouts offer a mild flavor while radish spouts can add some kick. Broccoli sprouts and pea shoots are also good options.
• If you want to lessen the bite of the raw red onion, soak the slices in cold water for 10 minutes before draining and adding to the sandwich.

Nutrition Notes

• Beans are an excellent source of plant-based fiber and protein. The combination of protein and fiber can help you feel full for longer and may aid in maintaining a healthy weight. White beans are also a source of potassium, an important electrolyte that helps manage blood pressure. 
• Beets contain betalains, a group of antioxidants that are known for their cancer-fighting properties. Betalains work to decrease inflammation. When inflammation is reduced, the risk of developing chronic diseases, like cancer and heart disease, also goes down. 
• Whole-wheat bread is an easy way to add more fiber to your meal. That’s because whole-wheat bread is made with flour that contains the protein-rich germ and the fiber-packed bran, whereas those elements are processed out in white flour. One slice of whole-wheat bread has double the fiber compared to one slice of white bread.