Serious Eats: Recipes

Dinner Tonight: Roasted Beet, Goat Cheese, and Avocado Sandwiches

[Photograph: Nick Kindelsperger]

I've seen too many veggie sandwiches fail. Usually marketed as the "healthy option," the sandwich's downfall always seems to be its overabundance. Without meat, people tend to stuff it with as many vegetables as possible. But a sandwich is all about balance, and if you're not careful, things get messy and bland quickly.

In this recipe from YumSugar every element is thoughtful and thin. The goat cheese is used more like mayonnaise, providing a tart base for building other flavors. Next comes just a few slices of avocado for creaminess. The greens are dressed with a light vinaigrette before they ever hit the bread, and function more like a salad. Next comes the sweet beets, which round out the sandwich and give it heft.

The only issue may be roasting beets in under an hour. Sometimes they can take over two hours to get tender. For help I turned to one of my favorite cookbooks, Vegetable Love by Barbara Kafka, who advises wrapping the beets in aluminum foil and roasting them at 450°F. They can be roasted ahead of time and stored in the fridge until you are ready.

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