Monday, September 24, 2012

Don't Be a Hater

I have this sandwich I can't get out of my mind.  The combination is unique and once you've tasted it, it's a thing dreams are made of, well at least for me.  The sandwich starts with the glorious beet.  Deep and rich in color and loaded with flavor.  Ok, I've heard what the "haters" say.."beets taste like dirt", but I dare you to try this sandwich and not become a lover.

Start by roasting a bunch of beets.  Save the greens...I'll explain later.

Roasted Beets

Preheat oven to 425 degrees. (if you are baking something else you can put them in at any temp, you'll just have to keep them in longer if it's a lower temp.

Scrub beets to remove excess dirt.  Cut off the greens. (Save, don't discard!! So many good nutrients and totally versatile.  Saute, and use as any other dark leafy green)  For example, this Beet Green Frittata 

Get a piece of foil large enough to make a foil pouch for the number of beets you have.  Drizzle with olive oil and kosher salt and pepper.  Here is a "how to" beet roasting pictorial for you visual learners.

Beet tartine

Got cha.  This looks good right?  Well, it's not exactly the sandwich I'm talking about, but it's a variation on a theme.  I'll get to the sandwich part in a minute.

For the Beet Tartine pictured above.  You simply take some lovely crusty bread, brush it with olive oil and grill, or toast it in the oven.  Next smear some goat cheese, slice some of the beets you've just roasted and drizzle with a chimichurri sauce : just whirl up some Italian parsley, cilantro, olive oil, red wine vinegar, garlic, crushed red pepper, salt, pepper and some cumin.  Viola!

Think of this Beet Tartine as the warm up act for the headliner.

Now to the Roasted Beet Sandwich.  Lemon Zest is the not so secret ingredient.  This is one even beet haters like.  It takes the roasted beet and takes it to the moon.

I'll start with the players of the starring act.

Roasted Beet and Arugula Sandwich

Here's what you'll need:

1 container of creme fraiche
1 lemon (for the zest) well maybe a bit of the juice if you want more lemon taste.
Fresh Thyme (a bit) also to taste, but give it a good amount.

A handful of fresh arugula
Arugula pesto

Sliced roasted beets
Crusty bread

1. Two slices rustic wonderful bread
2.  Mix creme fraiche with lots of lemon zest and fresh thyme leaves
3.  Spread some of the lemony creme fraiche on one side of bread
4.  Spread a layer of Arugula Pesto on the other
5.  Place sliced beets and a handful of fresh arugula
6.  Drizzle some olive oil and a few grinds of freshly cracked pepper and kosher salt on the greens

Put together and enjoy.  You might just dream about this combination too.  Truly, I have served this sandwich to people who really didn't think they liked beets and they were just trying to be polite.  They left wanting to know how to make it themselves.



Beets are my favorite veg ... if they are from the garden.


Amanda said...

i am such a beet lover, and your mention of the arugula made me dream of that salad we created together. i need to come back soon...

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