I love beets. The very first time my husband convinced me to try beets, they were from a can. PSA, never ever eat canned beets. Instead, roast them yourself. It's super easy and tastes much better.
To roast beets, wash them and wrap in foil. Place the individually wrapped beets on the a cookie sheet to catch any drips. Then roast in the oven for an hour or so. I usually multitask and would roast beets the same time I baked chicken for dinner. Once the beets are cool, the skin will just rub right now. No peeling required. Tip: Wear gloves or you'll have pink hands.
I usually make a beet salad with goat cheese and basil, but Emeril's Roasted Beets with Pistachio-Goat Cheese Spread sandwich sounded really good. I was very intrigued by the pistachio goat cheese spread. The recipe also called for onion jam but I didn't have any apple cider vinegar to make it. Instead I used fig butter (from Trader Joe's). I think I missed out by not making the onion jam.
I loved the bitter arugula to counteract the beets' sweetness. I will be making this sandwich again.
This recipe is from Emeril's Kicked-Up Sandwiches: Stacked with Flavor. His cookbook was just released yesterday and you can win one from me!
Just head over to the giveaway post to enter to win your very own copy!
As a Serious Sandwich blogger, I received a copy of the cookbook plus a couple of supplies. All opinions are my own. Affiliate links are included in this post. All opinions are my own.
Beet Me Baby One More Time
Thien-Kim aka Kim