Fall Roasted Beet, Pear, & Cheese Sandwich
"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 is 5 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
