Steemit Sandwich Contest Week #28 (Theme - Turn your Dip into Sandwiches): 3rd Entry - Rainbow Chard Wrap with Creamy Beet Dip

I adore the colour and the sweetness of roasted beet. In the past, I had made a number of sandwiches by incorporating roasted beets.

Again, my theme this week is to use my favourite dips to make all my sandwiches. Therefore, there is no way I am going to skip my creamy beet dip.

So, please say hello to this Rainbow Chard Wrap with Creamy Beet Dip. This sandwich is so pretty looking, I mean look at the colour contrasts, hot pink, vs. different shades of green.

This wrap is very versatile - you could make it an enclosed sandwich wrap and serve by cutting into half, or, you could make it an exposed sandwich wrap and secured with a toothpick. Either way, it is delicious and healthy!

Here are the ingredients:

• roasted beets, sour cream, lemon juice, garlic, salt, pepper, rainbow chard leaf, roasted beet, cucumber, avocado

Here are the steps:

• roast beets in oven and add to food processor with sour cream, lemon juice, garlic, salt and pepper to make the dip
• wash rainbow chard, chop off the stem and lay on a clean towel
• top with creamy beet, roasted beet, cucumber, avocado, fresh basil, salt and pepper
• you can either turn it into a wrap and use toothpick to secure it, or you can form a package and serve by cutting into half (either way, it's up to you)

This was actually my lunch, after I had the tomato hummus tartine that I made earlier for breakfast. Wow - I made two dips and two sandwiches this morning.

Now, I am snacking on the leftover creamy beet dip with some unsalted crackers: