I was never a fan of beets until my last trip to San Francisco. We went to Chez Panisse Cafe for dinner and one of us (I can’t remember who, but it wasn’t me) ordered a delicious beet salad that was just about perfect. After that first bite I couldn’t even remember why I disliked them in the first place. Shortly after that I came across a photo of someone’s beet sandwich on instagram and I was instantly flooded with memories of that perfect beet salad. I knew I had to recreate it somehow even if I had no clue what was inside.
The original plan was to pair it with goat cheese but I forgot to pick some up at the grocery store. I should be restricting indulgent purchases anyway because our food bill is starting to get a little out of control. So instead, I made a white bean spread (from some beans I accidentally overcooked) seasoned with some rosemary and lemon. I roasted a few beets in the oven and toasted a baguette in the broiler. The resulting sandwich was so good I ate two in a row (one to photograph, of course!). I paired it with a simple spinach salad and iced honey green tea.
Also, do you remember when I mention my frustration with my photos? I’m happy to share that these photos weren’t styled and that our dining table actually looks like that right now. This made taking photos so much easier and my meal much more enjoyable. I made a little tablecloth/runner from some remnant linen fabric by just ripping it to get a raw edge. The flowers are leftovers from our housewarming party, the candle is by OUI from Myrtle and sitting atop my Herriott Grace mini cake stand. That’s my favorite candle right now, by the way. It’s patchouli rose scented but don’t let the description scare you off. I often move it to my nightstand so I can smell it before bed (unlit, of course). It looks like it’s sold out in her shop right now, but if you’re lucky Myrtle still might have some!
Roasted Beet Sandwich
2-3 roasted beets
white bean spread (recipe follows)
1 clove of garlic
salt and pepper
lemon zest (optional)
Preheat oven to 375°. Wash and cut tops off beets and wrap them together in an aluminum foil packet. Place in oven for about 45 minutes or until beets can be pierced with a fork. Once cooked, run under cool water and using your hands, slip the peels off. Thinly slice beets then set aside.
Slice baguette in half and drizzle with olive oil, then rub with garlic clove. Place in broiler or toaster until it’s turned a bit crispy and has slightly browned. Rub with garlic clove again if you like.
Place a generous amount of white bean spread on bottom half of baguette, then layer beet slices on top. Finish off with a sprinkling of salt and pepper and lemon zest if you like.
White Bean Spread
all measurements approximate
1 c white beans
2-3 tbsp olive oil
1-2 tbsp fresh rosemary, finely chopped
1 tbsp lemon zest
2 tsp lemon juice
salt and pepper to taste
Place white beans in a blender and slowly drizzle in olive oil. Add more olive oil if necessary to create a smooth paste. Place in a small bowl and mix in remaining ingredients until combined.