This recipe appears in:This Week in Recipes
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.
- 2 medium beets, stems discarded, and rinsed
- 1/4 cup slivered almonds
- 1 cup mixed greens
- A few tablespoons of vinaigrette
- 4 slices whole grain bread
- 2 ounces goat cheese
- 1 avocado, sliced
- Salt and pepper
Preheat the oven to 450 °F. Wrap the beets individually in aluminum foil. Toss the into a roasting pan and place in the oven. Cook for about 40 to 50 minutes, or until a knife can easily slip into the flesh. Let the beets cool slightly, peel them, then thinly slice the beets into 1/4 inch rounds.
Sprinkle the almonds into a skillet set over medium-low heat. Cook for about 5 minutes, tossing occasionally. Remove from heat before they burn.
Toss the greens with a tablespoon or so of a vinaigrette. Something really basic. Add the almonds to the greens.
Toast the slices of bread.
Spread an ounce of goat cheese on two slices of the bread. Top each of those with a few slices of avocado, a little bit of the salad, and then a few slices of beets. Season with salt and pepper to taste. Top each with another slice of bread. Slice in half and serve.