Dear Diary, Jackpot.

Everybody! Everybody! Come see how good I look!

Massive beety beetness. Who doesn't love a food that makes the kitchen look like a scene from Dexter?

Notice the array of glory:

I am especially tickled about this sammich. I just loooooooooove me some beets. In some sick twisted way, I find them a perfectly good meat replacement in most dishes. The color convinces you that you're really packin in some mondo antioxidants and the texture can't be............wait for it...........beet!

Twould be convenient if you were to acquire the following noms:

1 DUB CRUNCH ROLL

1C. Nonfat plain yogurt

generous amounts of fresh mint and basil

1/4 of a lemon's blood

1/2 small granny smith apple, finely karate chopped

2 Steamed and peeled beets

1/2 C. shredded red cabbage

Queso fresco slices (Mozzarella would work here if you wanna be a little sissy!)

1/2 avocado 

The singers of "Push It" to taste

Le sauce:

With a teeny bit of butter and smattering of brown sugar, I softened the finely chopped apple for barely 1 minute on high heat. Combine yogurt, lemon juice, herbs and apple tidbits. I used the leftover beet juice 

(not to be confused with ) in the sauce too for that extra pizzaz. Flava flave it with S&P. 

BEETS ASSEMBLE!!!!

Cut roll in 1/2, place sliced beets on one side of the bread, salt and pepper the beets, then layer cheese slices over the beets. Like any sandwich that is worth tasting, throw that sucka in the toaster oven. If you don't have a toaster oven, throw that mo' fo' in the oven on the top shelf (like my dranks) to broil for 3ish minutes.

Once roasty toasty, place shredded cabbage atop the beets'n'cheeze. Drizzle fo shizzle that s-izz-auce over the cabbage. Then, like a drunken game of jenga, try your best to add the avocado on this leaning tower of divinity. 

Now, eat that sammich, eat it with e'rythang you got.