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.
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.
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.
Roast Beet Sandwich by Eat Up! Kitchen at https://eatup.kitchen/roast-beet-sandwich/