Step 1

Preheat oven to 400F (204C). Trim the greens to the base of the beets and save for another recipe (I love them in green smoothies!). You won't need the greens here. Trim the tail and discard. Place beets in an oven proof baker or pot with a lid and fill with 1/2" - 1" water, cover and roast for 40-50 minutes or until fork- tender (the larger the beets, the longer the roast). Once the beets are out of the oven, allow to cool until they can be handled.  There are two ways to approach beet peeling.  Use a vegetable peeler and gently remove the skin or simply slip the skins off. Your choice. Once the skins are removed, slice the beets into thin (about 1/4") discs. Refrigerate for up to three days.

Step 2

Slather two slices of bread with a generous schmear of mustard. Arrange a layer of beets, overlapping a bit, then top with a few heaped tablespoons of sauerkraut. Sprinkle the top with sprouts, microgreens or lettuce. Enjoy right away.