These are fabulous for a picnic or packed lunch, or try them at home with toasted bread instead. Beets provide several nutrients, notably folic acid and potassium.
Ingredients
- 4 small beets, approx. 2½ oz (75 g) each, peeled and sliced 1¼ in (5 mm) thick
- 1 tbsp olive oil
- salt and freshly ground black pepper
- 8 large slices sourdough or other rustic bread
- butter, softened, for spreading
- 7 oz (200 g) soft goat cheese
- 2 handfuls of arugula leaves
How to Make It
- Preheat the oven to 400°F (200°C). Place the beet slices on a baking sheet, brush them with the olive oil, and season them well. Bake them at the top of the oven for 20 minutes, turning once, until they are lightly browned and cooked through. Remove them from the oven and set aside to cool.
- Spread the slices of bread with butter on one side only. Spread four slices with one-quarter each of the goat cheese, season with a little pepper, then add a layer of the cooled beet slices.
- Top the beets with a layer of the arugula and finish the sandwich with a final slice of bread, buttered side down. Cut in half to serve, or pack into a container for transportation.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 436 kcal Calories from Fat: 198 kcal |
|
% Daily Value*
|
| Total Fat 22 g 63% |
Saturated Fat 12 g 60% |
Trans Fat 0.0 g |
carbohydrates 41 g 32% |
Dietary Fiber 4.5 g 12% |
Sugars 8 g 9% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |