Fall Roasted Beet, Pear, & Cheese Sandwich

5
Servings
5-10m
Prep Time
55-60m
Cook Time
1h
Ready In


"A great 'Veggie' sandwich. Nice alternative to a heavy meat sandwich; but, still tons of flavor. Great Fall flavors; and, a great mix of sweet and sour. And, it's pretty healthy too! Serve for lunch of dinner."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (233 g)
  • Calories 246.7
  • Total Fat - 6.2 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 9.5 mg
  • Sodium - 374.9 mg
  • Total Carbohydrate - 39.5 g
  • Dietary Fiber - 6 g
  • Sugars - 14.1 g
  • Protein - 11.7 g
  • Calcium - 268 mg
  • Iron - 2.6 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.2 mg

Step 1

Beets ... Wash the beets well; then dry. Add the beets to a sheet of foil, drizzle with olive oil, salt and pepper; and wrap up. Bake in a 375 degree oven, middle shelf for 45-55 minutes, until fork tender. Usually, I test it by sticking a knife in the beet - if it goes in easily, it is done. You want the beet tender; but, not TOO soft, since it will be sliced.

Step 2

Once the beets are cooled, scrape off the skin using the back of a spoon or knife. Then slice into at least 8 slices, you may get more. TIP: wear gloves unless you want red fingers.

Step 3

English Muffins and Cheese ... I like to lightly toast the muffins under the broiler, cut side only. As for the nuts; just add the nuts and honey to the goat cheese, and mix to combine.

Step 4

Sandwich ... After the muffins are toasted; spread the cheese on the top and bottom halves. Then, add a little arugula, 2 beet slices, red onion, 3 pear slices; and, finish with a bit more arugula; and, the top half of the muffin.

Step 5

Serve and ENJOY! ... As mentioned; it, is a great mix of sweet and sour. I love to serve this along side a bowl of creamy leek or potato soup. It makes a great lunch; or a nice light dinner. It takes a little time to roast the beets; but, nothing difficult.

Tips & Variations


No special items needed.

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