Roast Beet Sandwich with Brie, Microgreens, Pickled Red Onion, and Horseradish
Are you a Beet lover or a Beet hater? Some people say they taste like dirt, I say they taste like delicious earth candy.
I like playing with words and I like thinking about interesting ways to prepare common foods. Hopefully someone looking for a Roast Beef Sandwich will come across this Roast Beet Sandwich. It’s composed of bright red roasted sweet beets, funky creamy brie, herbaceous crispy micro greens, homemade pickled red onions (love!), and horsey-fresh horseradish. For the bread, I used a fresh Harvest Loaf from Whole Foods. It’s a fantastic sweet bread loaded with nuts and seeds.
I don’t think I’ve had a better sandwich this month – including than my Game Day Pressed Roast Vegetable Sandwich.
This recipe will cover beet roasting and making pickled red onions. The red onions in particular are something you should think about keeping on hand. Pickled Red Onions can be used in sandwiches or salads, in omelets, on pizza, or as garnish for dips like hummus. Jump to recipe.
Roast Beet Sandwich with Brie, Microgreens, Pickled Red Onion, and Horseradish
Roast Beet Sandwich
Prep
Cook
Total
This sandwich is composed of bright red roasted sweet beets, funky creamy brie, herbaceous crispy micro greens, homemade pickled red onions (love!), and horsey-fresh horseradish. For the bread, I used a fresh Harvest Loaf from Whole Foods. It’s a fantastic sweet bread loaded with nuts and seeds.
Ingredients
- 1 large beet
- brie
- fresh horseradish
- micro greens
- seeded sliced bread
- pickled red onions
Pickled Red Onions
- 1 red onion
- 1 cup white vinegar
- 3 tbs white sugar
- 1/5 tbs kosher salt
- 1 tsp black pepper corns
- 1 clove garlic, sliced
Instructions
Roast Beets
- Preheat your oven to 400°F.
- Scrub and wash beet(s) well to remove any excess dirt. Wrap beet(s) in aluminum foil with a little olive oil and salt. Roast for 45-60 minutes. Knife should go through beet with ease when it's done.
- Allow beet to cool. Use paper towel to hold and peel off skin. Slice for sandwiches.
Pickled Red Onions
- Heat vinegar, salt, sugar, and pepper corns in a small sauce pan over medium heat and bring to a boil.
- Slice red onions into medium strips; too thin will overcook, too thick will retain their rawness. Place the onions in a glass or plastic container then pour the boiled vinegar over. Allow to cool then cover and refrigerate for at least one hour.
Notes
Be careful working with cooked beets as their juices can stain most anything they come in contact with. I like to use disposable gloves while working with cooked beets.
Courses Sandwiches
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