Flavor and texture rich, simple ingredients shine in this Roasted Beet and Sauerkraut Sandwich with a good schmear of whole grain mustard to bring the flavors together. vegan + optionally gluten free
Being a foodblogger has afforded opportunities to explore and dive into food on a whole new level. Becoming familiar with new-to-me ingredients and ways of cooking has broadened my palate and enlightened my world view on food.
Recipe development and food photography is my work, now, so exposure to all things food is on the daily agenda. Can you imagine thinking about food all day? Wait, I did that prior to Vanilla And Bean…
For recipe inspiration, I thumb through the pages of magazines, cookbooks, the Vegetarian Flavor Bible, and scroll through Pinterest and Instagram. But most of the time, I gain inspiration from the food that the farm stands are offering and whatever is in season. I’m frequently asking, how can I use this ingredient in a recipe.
Beets have been on the agenda lately, so Rob and I have been pickling all the beets. But last week I decided I’d roast the latest bunch for salads or snacks…
But then I spied some sauerkraut… and had just made a new loaf of sourdough (I’ve been investigating multigrain). I had everything I needed for a Roasted Beet and Sauerkraut Sandwich.
And so it happened.
Now, I would have never thought to put beets on a sandwich. Really. And I use to despise sauerkraut. But my taste buds have matured… as has my appreciation for fermented foods.
What emerged was a flavorful, texture rich, sweet, spicy and sour mouth party. Woah! It’s all in there.
And the best part, this sandwich comes together with four basic ingredients. Now that’s what I call easy peasy!
More Sandwiches to Love:
- Italian Pressed Sandwich with Olive Tapenade
- Smashed Chickpea Salad with Pecans and Grapes
- Almond-Sage Pesto Grilled Cheese Sandwich
- Cheese-less Smashed Pimento Chickpea Sandwich
Roasted Beet and Sauerkraut Sandwich
Flavor and texture rich, simple ingredients shine in this Roasted Beet and Sauerkraut Sandwich with a good schmear of whole grain mustard to bring the flavors together. The ingredients are approximate, but three medium beets, should be enough for three sandwiches. **Time below does not include time to roast beets (40-50 minutes) - this can be done up to three days in advance. vegan + optionally gluten free
- 3 Roasted and Peeled Beets medium in size (roasting instructions below)
- Bread sourdough, seedy, homemade... use what you love!
- Prepared Whole Grain Mustard the spicier, the better!
- 1 C (225g) Sauerkraut prepared or homemade, drained if needed
- Sprouts, Microgreens or Lettuce optional
To Roast the Beets:
Preheat oven to 400F (204C). Trim the greens to the base of the beets and save for another recipe (I love them in green smoothies!). You won't need the greens here. Trim the tail and discard. Place beets in an oven proof baker or pot with a lid and fill with 1/2" - 1" water, cover and roast for 40-50 minutes or until fork- tender (the larger the beets, the longer the roast).
Once the beets are out of the oven, allow to cool until they can be handled. There are two ways to approach beet peeling. Use a vegetable peeler and gently remove the skin or simply slip the skins off. Your choice. Once the skins are removed, slice the beets into thin (about 1/4") discs. Refrigerate for up to three days.
To Assemble the Sandwich:
Slather two slices of bread with a generous schmear of mustard. Arrange a layer of beets, overlapping a bit, then top with a few heaped tablespoons of sauerkraut. Sprinkle the top with sprouts, microgreens or lettuce. Enjoy right away.
If using prepared sauerkraut, look for organic brands in the refrigerator section. I just discovered a brand I love called Pickled Planet (not sponsored).