Friday, March 25, 2011

Roast Beet Sandwich

This is a funny little riff on a deli classic, the roast beef sandwich. In this version, I traded in the roast beef for beets to make it vegetarian-friendly, and I used smoked swiss cheese in place of plain swiss cheese to add a smoky note that plays nicely with the sweetness of the beets. Other than that, I didn't monkey around with any other elements. There is still plenty of horseradish sour cream, crisp lettuce, sliced tomato, and pickles on a kaiser roll.

This is the perfect weekend lunch, quick dinner, or perhaps even something to take on a picnic. Once you've made the beets, it's just a matter of assembling the sandwich -- and what's easier than that? I served this cold like you'd find in a deli, but I'd be willing to bet that it would be a great hot sandwich as well. Just stack the hot beets on a buttered, toasted bun and melt the cheese under the broiler. Slather the top with horseradish sauce and dig in.

The 3 Parts of a Roast Beet Sandwich:
(makes 4)

White wine-poached beets:

2 tablespoons olive oil
4-6 medium beets (peeled, sliced into 1/8 inch slices)
1 cup white wine
1 cup water
1 tablespoon sugar
zest from 1 lemon
1 small shallot (minced)
1 splash of champagne vinegar
4 springs thyme
pinch of sea salt
cracked black pepper

Heat oil over medium heat in a medium pan with a lid. Add beets to the oil. Add remaining ingredients and bring mixture up to a simmer. Lower the heat and place the lid on the pan. Cook for 30 minutes or until tender. Allow beets to cool. (This is a great way to prepare beets for a beet salad as well.)

Horseradish sauce:

1/2 cup sour cream
1-2 teaspoons of freshly grated horseradish
small pinch of sea salt
cracked black pepper

Mix ingredients together.

Assembling the roast beet sandwiches:

4 seeded kaiser rolls
4-8 slices of smoked swiss cheese
white wine-poached beets
horseradish sauce
lettuce
tomato
pickles
sea salt & cracked pepper

Place cheese on the bottom part of the bun; this will keep the bread from turning pink from beet juice. Stack 5-6 beet slices on top of the cheese followed by lettuce, tomato, and dill pickle slices. Smear the top bun with horseradish sauce and give the sandwich one more sprinkle of salt and pepper. You are now ready to enjoy some roast beet.

6 comments:






Dr.Sameena Prathap
said...

Hey,

Lovely sandwich...:)

Dr.Sameena@

http://www.myeasytocookrecipes.blogspot.com/

Bianca said...

Love it! And it certainly beats a "roast beast" sammich! BTW, I was not driving while eating Yolo...I was sitting in my car in Overton Park.:-P

Anonymous said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Zarko said...

This is really cool and looks tasty too! Thanks for sharing !

Tender Branson said...

At first I read it as Roast Beef. Great play on the traditional version and looks much better.

20 something said...

I am really loving the roast beet and horseradish combination. I'm definitely thieving this idea, but will hopefully remember to link you!