Winter is over and Spring is in the air (finally). However Spring’s bounty will not begin to arrive for a few more weeks. Fortunately thanks to the wonders of storage there are still plenty of awesome root vegetables from last season! This sandwich showcases three of them, but the beets take the lead role for reasons mostly related to the name….
The Beet Goes On… The Sandwich!
· 1 large beet, sliced into ¼ inch rounds
· 1 large or medium potato, sliced into ¼ inch rounds
· 1 really large parsnip, sliced into ¼ inch rounds
· local oil (soy, canola, sunflower)
· mustard, mayonnaise, ketchup, etc.
Preheat the oven to 400. In a bowl toss the potato and parsnip slices with a little bit of local oil and a bit of salt and pepper. Arrange the potatoes and parsnips on a baking sheet, and toss the beet slices with oil (this prevents the beets from dying everything red!). Add the beets to the baking sheet and roast at 400 until the potatoes and parsnips are beginning to turn golden and bubble, about 30 minutes. Add the slices of sharp cheddar to the potatoes and cook a bit longer until the cheese is melted.
Remove the vegetables from the oven and allow them to cool slightly while toasting slices of bread. Top a slice of bread with your favourite condiments (we used a sauce made of spicy mustard, mayo, ketchup, and dash of balsamic vinegar), add some lettuce, and arrange the parsnips, potatoes, and beets in a stack, topping with another slice of bread. Serve with tzatziki, or a cucumber salad, or a bean salad for extra protein. Enjoy!
The follow up to this sandwich is the pizza version, coming soon!
Recipe from Bailey’s member, Jon Spee, who blogs about localism at The Local Kitchener.