Melt butter in a small frying pan, add sugar and stir until sugar has dissolved.
Toss in beetroot, and cook for 1–2 minutes or until slightly browned and well coated with caramel mixture. Remove and set aside.
Heat an oiled griddle pan and cook bacon rashers on each side until cooked through. Remove, drain on paper towel and set aside.
Place bread on a surface and spread with mustard. Top with lettuce, beetroot, avocado and bacon rashers, and season.
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