24 Apr Beet and Mozzarella Sandwich with Pesto

Roasted beets may not seem the obvious ingredient choice for a sandwich, but it’s definitely a delicious one. Accompanied with fresh mozzarella slices, delicate pistachio pesto, and crispy watercress, this sandwich makes a great lunch. Thinly sliced beets are like a vegan version of cold cuts, especially when dressed with some smoked olive oil along with a drop of wine vinegar and fresh herbs.

It’s always good to have a few roasted beets in your fridge. Just in a few minutes, you’ll be able to cook a quick salad, beet carpaccio, or a lovely sandwich meal. Your possibilities are countless. We suggest you roast a few beets at a time and then refrigerate them for 2-3 days. Serve beets with some fresh soft cheese, toasted bread, and a handful of your favorite greens, and you’ll get a delicious, healthy meal in no time!

TIP: You can use regular olive oil instead of smoked. But if you’re going for that smoky flavor, you can buy a bottle of smoked oil in your local Trader Joe’s.

Beet and Mozzarella Sandwich with Pistachio Pesto

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Ingredients

  

• medium beets – 2 greens and stems cut from beetroots
• olive oil – 1 tablespoon
• ciabatta rolls – 2
• fresh mozzarella cheese – 4 oz or 4 round slices
• fresh basil leaves – 1 cup packed
• parsley – 1 cup packed
• extra virgin olive oil – 3/4 cup
• pistachios – 1/4 cup
• freshly grated Parmesan – 3/4 cup
• garlic – 2 cloves
• kosher salt – to taste
• freshly ground black pepper – to taste
• lemon juice – 1 1/2 tablespoons
• smoked olive oil or regular extra virgin olive oil – 1 tablespoon
• dill – 1 tablespoon finely chopped
• red wine vinegar – 1 teaspoon
• watercress – 1 cup

Instructions

 

• Preheat oven to 350°F.
• Brush the beets with olive oil and cover tightly with foil.
• Place on a baking sheet and roast until a fork can be easily inserted into the center of each beet, about 1 hour.
• Remove from oven, and let cool.
• While beets are roasting cook the pesto sauce.
• In a food processor combine the basil, parsley, pistachios, olive oil, and garlic. Blend until a smooth paste.
• Season to taste with salt, pepper, and lemon juice. Cover with plastic wrap and set aside.
• Peel off the beetroot skin.
• Slice the beets 1/4 inch thick and place in a small bowl.
• In a mixing bowl whisk together the smoked olive oil, red wine vinegar, a pinch of salt, a pinch of freshly ground pepper, and chopped dill.
• Toss sliced beets in dressing until coated.
• Cut the ciabatta rolls in half and spread about 1 tablespoon of pesto sauce on two bottom halves.
• Top each with mozzarella, beets, and some watercress. Cover with the remaining slices of bread and serve.