sundaysuppers

Beet Sandwich with Ricotta Salata + Orange Vinaigrette

Wednesday, March 10, 2010 Recipes  

This simple sandwich or crostini is a unique spin on the traditional bruschetta. A perfect lunch or serve it as an appetizer at a cocktail party.

Recipe :: Beet Sandwich

4 medium red beets
2 medium golden beets
4-6 slices of thick toast (we used French whole wheat)
Thin shavings of ricotta salata
Juice of ? orange
1 tbsp white wine vinegar
2 tbsp olive oil
Tsp chopped shallot
Salt + pepper to taste

Bring a pot of water to a boil and boil beets until fork tender. Peel skin (loosened from boil) off the beets and cut in a medium dice. Whisk together vinaigrette ingredients: juice, vinegar, oil, shallot, salt + pepper. Toss beets in vinaigrette. Arrange on toasted bread (we toasted our in a grill pan with a little brush of olive oil). Serves four to six.

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6 comments 
  • kickpleat writes:

    I love beets and all the flavours sound perfect. Instead of a salad, make a sandwich!

  • Giulia writes:

    Well, I’ll be. I have every single ingredient & am tired of beet salad. Yum. Thanks.

  • Emom writes:

    Yum! and I don’t even like beets….but this seems like it might be yummy!

  • amanda writes:

    I’ve never heard of a beet sandwich but the photography makes this look and sound delicious!

  • Eileen @ Passions to Pastry writes:

    It’s amazing how much I disliked beets as a child and how much I love them now. This looks wonderful!

  • Cabrizette writes:

    Miam, ?a a l’air bon !!! It looks delicious ; )

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Recipe :: Beet Sandwich

4 medium red beets
2 medium golden beets
4-6 slices of thick toast (we used French whole wheat)
Thin shavings of ricotta salata
Juice of ? orange
1 tbsp white wine vinegar
2 tbsp olive oil
Tsp chopped shallot
Salt + pepper to taste

Bring a pot of water to a boil and boil beets until fork tender. Peel skin (loosened from boil) off the beets and cut in a medium dice. Whisk together vinaigrette ingredients: juice, vinegar, oil, shallot, salt + pepper. Toss beets in vinaigrette. Arrange on toasted bread (we toasted our in a grill pan with a little brush of olive oil). Serves four to six.

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