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Prep time
30 minutes
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Cook time
45 minutes
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Serves
8
Author Notes
Do you love beets? This sandwich is for you. There is balance between sweet, savory, sour and creamy in this brunch favorite. You will be excited to serve this for dinner, lunch or brunch! —jodiloves
Ingredients
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2 tablespoons
balsamic vinegar
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2 teaspoons
Trader Joe’s Aioli Garlic Mustard Sauce
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1 tablespoon
olive oil
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4
medium red beets
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1 teaspoon
coconut oil
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4 ounces
mild goat cheese
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1 tablespoon
honey
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1/4 teaspoon
thyme leaves, fresh
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pinch of salt
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1
small red onion, sliced thin
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2 cups
baby arugula
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4
bakery style whole wheat hoagie buns (I used Bakery Fresh Goodness Bolillo Roll from Kroger)
Directions
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Preheat oven to 450°
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Line baking sheet with aluminum foil (you need enough foil to wrap over beets and create a packet). Coat beets in coconut oil and wrap beets to form a packet. Bake for 45-55 minutes until soft throughout. Allow beets to cool for 15 minutes and peel skin.
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While beets are cooling, add goat cheese, honey and thyme leaves to a small bowl and mix with a fork until combined. Set aside cheese mixture until you are ready to assemble the sandwiches.
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After beets have cooled slightly, slice into 1/4 inch thick slices and add to a medium bowl. Mix in half of the balsamic dressing. The warm beets will absorb the dressing.
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To assemble the sandwiches, slice buns in half lengthwise. Spread goat cheese mixture on bottom of bun, stack roasted beets, onions and arugula on top. Drizzle with the remaining balsamic dressing, add top and serve!
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Serve with sliced apples and a simple salad with greens and fresh lemon juice,
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