This was an easy and cost effective sandwich for us to put together. It really actually makes me proud to eat this sandwich. We grew the beets and the lettuce. The dill in the spread is from our garden. We baked the bread with basil from our garden. Of course, you don’t have to grow all of the food to make this sandwich, but you can feel good about making a sandwich without processed ingredients.
I tried a layered beet sandwich at one of my favourite vegan restaurants. I knew I could make something similar at home, so this is how I was inspired to make this recipe.
I suggest piling the beets on more than I have in this recipe. My husband may have ate a few more beets while making this sandwich than he should of, so we didn’t have as many to work with for the finished product.
MAKES 4 SANDWICHES
2 medium sized beets, peeled
1 tablespoon extra-virgin olive oil
Salt and pepper
1/2 cup creamy dill cashew spread or your favourite cashew cheese.
4 buns (such as my sun-dried tomato and basil buns)
1. Preheat oven to 350C. Grease or line a pan with parchment paper.
2. Slice your beets on a mandolin. You don’t want them to be paper thin or they will end up as chips. The goal is to have them evenly sliced (approximately 1/8 inch)
3. Toss the beets with olive oil and season with salt and pepper. Arrange as a single layer on the baking sheet.
4. Cook the beets for approximately 20-30 minutes, depending on thickness. Flip half-way through (10 minutes). Make sure to watch the beets carefully. You want them to start to get a slight char on the outside and still be chewy on the inside. You do not want to burn them and this can happen very easily.
5. Let the beets cool slightly. If you want your buns toasted, then now is the time to do so.
6. Assemble the sandwiches by spreading the buns with 2 tablespoons (or more!) of the cashew spread. Layer on lettuce and then a pile of beets (you want more beets than I used in the picture). Serve!