Beet Stack Sandwich

I was at a loss as to what to eat the other afternoon and began rummaging through the odds and ends that were in the fridge to see what I could come up with. In the vegetable drawer I found one lone beet and a half empty bag of broccoli slaw. On the shelves I found a hummus container nearing the end of its days. In order to save these ingredients from some horrible uneaten fate I decided to throw them all together and thus, the beet stack “sandwich” was born. The end result was actually really good – the broccoli slaw provided a great crunchy contrast to the softness of the roasted beet and hummus.

To create your own beet stack sandwich you will need:

  • one beet
  • 2-4 Tablespoons hummus
  • 1 cup of broccoli slaw
  • balsamic vinaigrette

Preheat oven to 400 degrees.

While the oven is preheating wash your beet and then pat dry. Wrap the beet tightly in aluminum foil. Place the foil wrapped beet on a baking sheet and place in the preheated oven. Cook for about 45 minutes to 1 hour depending on the size of the beet (the beet is ready when it can easily be pierced with a knife).

Once the beet is ready remove from the oven and let cool. When cool enough to handle gently rub the beet skin until it is all removed.

Slice the peeled beet into thin slices. Layer beet slices with hummus and stack on top of a bed of broccoli slaw.

Drizzle with some balsamic vinaigrette and enjoy!

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