July 10, 2013
Roasted Beet Sandwich
I spent this past weekend in Montreal with my wonderful husband. Totally successful trip, but we got home late Sunday and boy was I tired from all the walking and shopping we did! When I turned on my computer to catch up on emails and to write a post for my blog, I was horrified to find it not working! I couldn't get online and things just kept freezing up. It's been acting up for a while, but I ignored it and just put up with it. But that isn't going to cut it this time and I'm going to have to take it somewhere to have it looked at. Luckily I can use my husbands laptop when he's not traveling, however he does need to travel this week so I'm not sure when I'll be able to get another post out. Just as an FYI.....it might not be for a few days. I know....you'll be lost without me, haha!
In the mean time....I give you beets. Are you a fan of beets? It's been only in the last year that I've been in to them. I never ate them before and never really had an interest in them. Now all of a sudden I can't get enough of them! My husband and I ate at my favorite restaurant last week, Hen of the Wood in Waterbury, and they served golden beets with my husband's meal. They were delicious, and it made me want to run home and roast up some beets! So, that is exactly what I did. Here's how I roasted them and how I ate them. Mmmm, so delicious!
Roasted Beet Sandwich
2 beets, scrubbed clean and both ends cut off
Salt & Pepper
Thick slice (or two if you don't want an open faced sandwich) of really good bread, artisan bread is perfect for this or maybe ciabatta bread
Maple Syrup (real is best!)
To roast the beets: Preheat oven to 400 and place beets on lined baking sheet. Drizzle each beet with olive oil and turn to coat the beets. Season with salt and pepper and cover with aluminum foil. Cook for about an hour, or until tender when pierced with a knife or fork. Remove from oven and cool completely. Peel skin off before slicing.
For the sandwich: Toast your bread, then top with about 2 tablespoons of goat cheese. Place you lettuce on top of the goat cheese then top that with your sliced beets. Drizzle a small amount of syrup over the beets (I really just used a tiny amount) and season with salt and pepper. YUM!