Makes 4 Sandwiches
Recipe from Everyday Food Magazine
Husband-Tested in Alice’s Kitchen
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
4 teaspoons extra-virgin olive oil (I used olive oil spray.)
4 ounces goat cheese
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
|Make good use of your food processor to shred all the veggies for this|
delicious sandwich. You can use either an apple or a pear.