Ingredients
2 beets, roasted and sliced
4 very thick slices from your favorite artisan bread
6-8 slices bacon
8 leaves romaine or crisphead lettuce, shredded
1 avocado, sliced
1 Tb molasses
1 Tb apple cider vinegar
1 Tb olive oil
1 Tb honey
1/3 c white wine
Preparation
Mix molasses, cider vinegar, olive oil, and honey. Heat white wine in a small sauce pan and add mixture, cooking at a low to medium heat, stirring frequently. Turn off when reduced to a semi-thick consistency, about seven minutes. Meanwhile, cook bacon in another pan, and remove when crispy. Add bread to bacon grease, and toast on a low flame, about 8 minutes.
Lay bread grease-side up, and add sliced roast beets, bacon and avocado. Drizzle with syrup, then top with a pile of shredded lettuce, spilling onto the plate, then add the second piece of bread, grease-side down.
Any remaining sauce is great to dip oven-baked potato, rutabaga, or sweet potato fries in!
