The Beet Goes On… The Sandwich
We are so eager for new growth, sunshine, warm and fragrant breezes, and fresh-from-the-earth produce. Soon. These things will happen, we just need to wait a little longer.
In the meantime it is important to find a few more ways to make the remaining produce that has been stored all winter a little bit more exciting. This sandwich was part of our answer.
Rather than make some sort of veggie burger—which is often more trouble than it’s ultimately worth (there are exceptions)—this sandwich gives full veggie flavor while preserving the true nature of the various components.
The three root vegetables, beets, potatoes, and parsnips, are simply sliced and roasted with a bit of oil and seasonings. Once they are crispy on the outside they go in the sandwich, with a few classic sandwich condiments. This recipe should appeal to those who say veggie burgers aren’t burgers since this recipe makes no claim to be anything other than what it is, a roasted vegetable sandwich!
Get the recipe at Bailey’s (but really you can probably just look at the photos and know what to do, they tell most of the story!).
Linking up at
Nomday Monday
.
April 8, 2014 @ 7:50 pm
Yum, this looks absolutely delicious Jon. I am a sucker for roasted vegetables, it brings out their flavour so brilliantly! I am definitely going to try this though, I’ve never put them in a sandwich before (other than roasted pumpkin or mushrooms in a foccacia, now I’m wondering why!)
laurasmess recently shared… Marinated Bell Peppers with Herbs and Goats Cheese
April 10, 2014 @ 6:59 am
Awesome, thanks! And the roasted pumpkin on foccacia sounds wonderful!
April 11, 2014 @ 11:44 am
I love roasted beets and parsnips – never thought of making a sandwich with them. Since I have some beets and parsnips in my pantry right now, I think I will make this for lunch today! Thanks for the inspiration.
Vickie recently shared… Spring at the Future Homestead
April 11, 2014 @ 4:14 pm
Awesome! Let me know what you think, we definitely liked it a lot!