Sandwich with paturain, beetroot, avocado and watercress

Name: sandwich with paturain, beetroot, avocado and watercress
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g boiled beetroot; 2 ready to eat avocado; 8 slice firm dark multigrain bread; 230 g Paturain fresh cream cheese garlic and fine herbs; 37,5 g organic watercress

Dark sandwich with boiled beetroot, avocado, fresh cream cheese and organic watercress.

Ingredients

250 g boiled beetroot
2 ready to eat avocado
8 slice firm dark multigrain bread

230 g Paturain fresh cream cheese garlic and fine herbs
37,5 g organic watercress

Directions

Cut the beetroot into thin slices.
Cut the avocados half way through. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into thin slices.
Spread the slices of bread with the cream cheese and top with the slices of beet, avocado and watercress.
Cover with the rest of the slices of bread. Cut diagonally in half and serve immediately.