Sammies for the Season Pt. 2: Beets on Bread
This marinated beet sandwich will boost your iron-levels and satiate your tastebuds.
Happy Sunday, Love!
How are you? What have you been eating?
I know I’m behind on this series. So, this week, I’ve decided to do something a little different. This week—the week before Christmas—is one of the busiest weeks of the year as we scramble to clean our homes, buy gifts for the marish and parish, and simultaneously stay fed without fast food binging. Thus and therefore, starting today and perhaps once or twice throughout the week, I’ll be sharing simple sandwiches to keep your appetite at bay and your tastebuds tingling. You can use these for breakfast, lunch, or dinner and be equally satisfied.
Today, we’ll turn our attention to my newest obsession, marinated beets on bread. Let’s get into the kitchen.
Marinated Beet Sandwich
I must’ve been incredibly low on iron lately because I have been craving beets. I am not usually a beet lover but having that craving reminded me of the beet carpaccio recipe which I developed a couple of years ago. I then, thought to myself why not make a sandwich? It was easy and mouthwateringly good.
Here’s what you’ll need:
½ Tomato sliced (optional)
1-2 medium-sized beets
1 small onion (white or red)
Garlic powder
Sazon or seasoning salt of your choice
Paprika
Chipotle powder
Sandwich rolls
Vegan cheese (optional)
Chili crisp (optional)
Vegan Honey Mustard/Ranch
Oil
Here’s what you’ll need to do:
#1 Parboil your beets for five minutes.
#2 Peel and thinly slice your beets.
#3 Add sliced beets to a bowl with a generous amount of your dried seasonings—opt for salt-free seasoning when possible to avoid too much sodium— and a drizzle of your favorite oil and chili crisp. Note: a splash of soy, umami powder or MSG can be added if you think the marinade needs more sodium. Make sure each slice is well coated with the marinade. Let sit for 5-10 minutes minimum at room temperature.
#4 Air fry or bake your beets until the edges are crispy (5 minutes at 400 degrees Fahrenheit).
#5 Toast your sandwich roll with a little bit of plant-based butter and/ or cheese until lightly toasted or the cheese starts to melt.
#6 Pickle your onions and slice your tomato. Add your sliced onion to a bowl with a splash of vinegar, a pinch of sugar, and a pinch of salt. Let sit for two minutes. Slice the tomato and set aside. Note: you can add any other veggies you like for freshness—cucumber, lettuce, peppers. I’d suggest seasoning everything with a pinch of sea salt and black pepper before putting it in your sandwich.
#7 Spread your sauce on the bottom of the bun. (you can also use hummus for a boost of protein as well as a sprinkle of hemp seeds).
#8 Layer your beet slices, add your onions and fresh tomato and cut your sandwich into halves or quarters.
INDULGE. You’re welcome.
You’re going to love this. Just try it and send it to someone else who will love it too. Why? because food is better in community.
Until I see you again, remember to eat well, eat this because you deserve deliciousness.
XOXO,
Mel
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