Add 1 cup water to the insert of an Instant Pot. Add a trivet to the instant pot. Cut the roots and stems off of the beets. Rinse. Add beets to the trivet in the instant pot. Lock lid; set valve to sealing. Program for manual-high and 14 minutes.

Allow for 10 minutes of natural pressure release (NPR) or allow for total natural pressure release. Remove beets with a slotted spoon. Using a paper towel, remove peels.

Thinly slice cooked beets and place in a glass jar.

Combine vinegar, 1/4 cup water, honey, salt, and pepper in a shaker cup or blender. Shake or process to combine. Pour into jar. Seal lid. Refrigerate at least 24 hours or up to 1 week. Use as desired.

Combine almond meal, baking powder, and salt. Mix in basil and asiago. Whisk together the eggs and oil. Fold egg mixture into flour mixture. Spray 4 microwave safe mugs with cooking spray. Divide batter evenly among 4 mugs. Microwave 45 seconds. Rotate mugs. Micrwave 20 seconds. Check for doneness. If not done, microwave on 10 second intervals, checking each time, until done. Slice in half.

Combine all ingredients.

Spread cream cheese on 4 slices of bread. Top each with 1 slice pineapple, 1 slice pickled beet, 1/4 cup sprouts, 1/4 avocado, and 1/2 cup baby spinach. Top with remaining bread slices.