Makes 4 Sandwiches or Wraps
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
With the earthy crunch of raw beets and carrots, the salty creaminess of goat cheese, the sweetness of the sliced pear and the goodness of baby spinach all between whole grain bread, you’ll have one heck of a good sandwich for Meatless Monday. http://www.meatlessmonday.com/ We loved this sandwich. In fact, I’ve already shredded another beet and more carrots in readiness for tomorrow’s lunch because my man requested another go at this yummy sandwich. All the ingredients can be found at Lost River Market & Deli.
Here are a couple of tips: When working with beets, you might wish to wear plastic gloves to protect your hands from being dyed with beet juice. Also, I suggest grating the beet onto a square of newspaper or wax paper to protect your countertop from beet juice.
8 thin slices whole grain bread (For a change of pace, try whole wheat tortilla and make a wrap.)
4 teaspoons extra-virgin olive oil (I used olive oil spray.)
4 ounces goat cheese (Blue cheese would be a good substitute.)
1 medium red beet, peeled and shredded (about 1 cup)
2 large carrots, shredded (about 1 cup)
1 pear, quartered, cored and thinly sliced
2 teaspoons fresh lemon juice
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper
2 cups arugula (I used baby spinach.)
1. Brush or spray one side of each bread slice with olive oil. Spread each bread slice with ½ ounce goat cheese on the other side of each slice. Layer shredded beet, shredded carrots and pear slices on cheese of 4 slices. Drizzle with lemon juice. Season with salt and pepper. Place a layer of arugula or spinach on the top of the pear slices. Place the rest of the bread slices cheese side down on to the vegetable-layered bread slices to form 4 sandwiches.
2. Heat a large nonstick skillet or grill pan or griddle over medium heat. Cook sandwiches, pressing gently on tops with a spatula, until golden brown, about 3 minutes per side.
Nutritional information per sandwich: 312 calories; 13 g fat (4.8 g sat fat); 12.7 g protein; 35.2 carb; 7.3 g fiber; 13 mg cholesterol; 481 mg sodium
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
With the earthy crunch of raw beets and carrots, the salty creaminess of goat cheese, the sweetness of the sliced pear and the goodness of baby spinach all between whole grain bread, you’ll have one heck of a good sandwich for Meatless Monday. http://www.meatlessmonday.com/ We loved this sandwich. In fact, I’ve already shredded another beet and more carrots in readiness for tomorrow’s lunch because my man requested another go at this yummy sandwich. All the ingredients can be found at Lost River Market & Deli.
Here are a couple of tips: When working with beets, you might wish to wear plastic gloves to protect your hands from being dyed with beet juice. Also, I suggest grating the beet onto a square of newspaper or wax paper to protect your countertop from beet juice.
8 thin slices whole grain bread (For a change of pace, try whole wheat tortilla and make a wrap.)
4 teaspoons extra-virgin olive oil (I used olive oil spray.)
4 ounces goat cheese (Blue cheese would be a good substitute.)
1 medium red beet, peeled and shredded (about 1 cup)
2 large carrots, shredded (about 1 cup)
1 pear, quartered, cored and thinly sliced
2 teaspoons fresh lemon juice
½ teaspoon Kosher salt
¼ teaspoon freshly ground pepper
2 cups arugula (I used baby spinach.)
1. Brush or spray one side of each bread slice with olive oil. Spread each bread slice with ½ ounce goat cheese on the other side of each slice. Layer shredded beet, shredded carrots and pear slices on cheese of 4 slices. Drizzle with lemon juice. Season with salt and pepper. Place a layer of arugula or spinach on the top of the pear slices. Place the rest of the bread slices cheese side down on to the vegetable-layered bread slices to form 4 sandwiches.
2. Heat a large nonstick skillet or grill pan or griddle over medium heat. Cook sandwiches, pressing gently on tops with a spatula, until golden brown, about 3 minutes per side.
Nutritional information per sandwich: 312 calories; 13 g fat (4.8 g sat fat); 12.7 g protein; 35.2 carb; 7.3 g fiber; 13 mg cholesterol; 481 mg sodium
No comments:
Post a Comment