Smashed White Bean and Avocado Club

Preheat the oven to 400°F. Peel the red beets and slice them into thin wedges, about a half-inch thick. Transfer the beets to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 20 to 25 minutes.

Halve the avocado and remove the pit. Thinly slice half. Add the remaining half to a medium bowl, then mash with a fork. Drain and rinse the cannellini beans, and add to the bowl with the smashed avocado. Add the celery seeds, juice from half the lemon, ¼ tsp salt, and ¼ tsp pepper. Mash with a fork until the mixture is well combined and mostly smooth.

Peel and thinly slice the red onion into rounds. Thinly slice the cucumber lengthwise.

Pop the gluten-free bread into the toaster or oven for until warm and toasted, about 1 to 2 minutes.

Lay the toasted gluten-free bread onto a clean work surface. Spread the mashed avocado and white beans over 2 slices. Top with the sliced avocado, onion, cucumber, and baby kale. Spread the Vegenaise over the remaining two slices of bread and close the sandwiches by pressing down gently.

Halve the smashed white bean and avocado clubs and add them to large plates alongside the beet dippers. Serve any remaining smashed white bean and avocado on the side to dip.