Award Winning Garlic Tarragon Roasted Beet Sandwiches
Sweet and earthy beets and apples are combined with fresh tarragon and garlic herb spread in this delicious vegan lunch recipe.
Course entree, sandwich
Cuisine fall, vegan, winter
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 2
Author Stephanie McKercher, RDN
Ingredients
Roasted beets:
3beetsabout 1 ½ cups, peeled and sliced in thin rounds (I used a mixture of red and gold)
2tablespoonstoasted sesame oil
1tablespoonpacked chopped fresh tarragon leaves
Salt and pepper to taste
Garlic Tarragon Spread:
¼cupSabra Spreads Garlic Herb
1tablespoonpacked chopped fresh tarragon leaves
Salt and pepper to taste
Sandwiches:
2whole grain rolls
½applesliced in thin rounds
½cupmicro greens
¼cupthinly sliced red onion
Instructions
Preheat oven to 425º F and prepare a baking sheet. Combine beets, sesame oil, and 1 tablespoon chopped tarragon in mixing bowl and then spread on baking sheet. Roast until beets are tender and browned in areas, about 25-30 minutes.
While beets are roasting, use same mixing bowl to prepare spread. Stir together spread, tarragon, and salt and pepper. Cover bowl and store in refrigerator until beets are ready.
Remove beets from oven and allow to cool slightly before assembling sandwiches. Slice rolls in half and spread garlic tarragon spread on the inside of each roll. Top bottom half of roll with beets, apple slices, micro greens, and sliced red onion, and then top with remaining half of bun before serving.