I always think I love beets. They make any dish more beautiful with their deep magenta color and jewel-like sheen. But, I've come to terms with the fact that I really only love them in small doses, and this sandwich fits the bill perfectly. The beets' earthy, caramelized sweetness is balanced by creamy brie, toasty walnuts, fresh lettuce and basil, and a dash of vinegar.
A note about roasting beets: I like to peel mine when they're raw, wrap them individually in foil, and roast them in a 425-degree oven. Depending on their size, it takes 45-60 minutes to get them to fork-tender stage. —sgpinson
hard roll, or sandwich-sized section of baguette
small beet, roasted
toasted chopped walnuts
a few sprigs
red wine vinegar, to taste
salt and pepper, to taste
In This Recipe
Set broiler on high. Cut roll in half and beets and brie into thin slices. Top each half of roll with beets and brie, and broil until cheese is melted and brown in spots. Remove from oven and top one side with walnuts, lettuce, and basil, and the other with vinegar, salt and pepper. Place halves together and enjoy!