French Tartines with Beet and Avocado - Forks Over Knives

Ingredients

• 2½ teaspoons unseasoned rice vinegar or apple cider vinegar
• 1 teaspoon grated fresh ginger
• 1 large beet (6 oz.), shredded
• Sea salt and freshly ground black pepper, to taste
• 2 avocados, halved and seeded
• 1 to 2 teaspoons wasabi paste
• 4 slices whole grain rye or sourdough bread, toasted
• ¾ cup broccoli sprouts or alfalfa sprouts