Beet and Baby Greens Sandwich
This Beet and Baby Greens Sandwich is simple, delicious, and heart healthy! If you use a hummus with no added oil or tahini, it is low fat and plant perfect. Before I went vegan, I rarely ate beets. The only beets I had were the couple of lonely slices of canned beets that came with Greek salads. I did not know how to prepare fresh beets, and raw beets with their huge plumes of leaves that I saw in the produce section appeared difficult to deal with. Not true Chickpea! Beets are actually simple to make. To make it easy on yourself, do not peel or cut raw beets. Wash them with water and then boil or roast them. Once they cool, the outer layer peels off easily and they slice up like butter. To see directions about how to boil beets and then prepare our recipe for Easy Lemony Beets, click here. For this open faced sandwich recipe, we roasted the beets to bring out their natural sweetness, but boiling would work fine too. We like to roast the beets ahead of time and keep them sliced up in the fridge. They will keep well for about a week and are great tossed in salads, pitas, etc.
|
Rate this recipe!
|
|
| Servings | Prep Time |
| 6open faced sandwiches | 10minutes |
| Cook Time |
| 60minutes |
|
|
|
|
Beet and Baby Greens Sandwich
A hearty, heart healthy sandwich.
|
- 4whole fresh beets
- 6slices bread
- 1 1/2cup hummus
- 3cups baby greens
- 1/2cup balsamic vinegar
- 1/4cup parsley
- saltto taste
- black pepperto taste
- Preheat oven to 400 degrees.
- Prepare beets by cutting off stems (I like to leave a an inch or two of stem on each beet to use as a handle). Save the beet greens and use them in a soup, stew, or sauté. Wash the beets in water.
- Wrap the beets in foil and place seam side up on a baking pan. (By placing seam side up the juices from the beets won't leak out on your pan and clean-up is easier).
- Roast the beets for 50-60 minutes, until they are so tender that a fork will pierce them easily.
- Allow the beets to cool.
- Once the beets are cool enough to handle, rub off the outer layer of each one. I like to use gloves or I put plastic sandwich baggies over my hands to do this so that my hands don't turn purple.
- Cut the beets into 1/4 inch slices.
- Now to assemble the sandwiches: Spread about 2 tablespoons of hummus on each slice of bread.
- Place a handful of baby greens on top of the hummus.
- Layer on the beets slices. We put about 4 on each piece of bread.
- Drizzle balsamic vinegar on the beets.
- Garnish with parsley.
- Add salt and pepper to taste.
Recipe from ChickpeaandBean.com
Leave a Reply
Your email is safe with us.