My beetroot renaissance has been in full swing for 2 or 3 years now. I only ever used to eat the things pickled when I was younger, but a great recipe for beet soup changed that, and now I can’t get enough of them. I’ve baked them into cakes, made salads out of them and even put them in smoothies – and every single time, it works out fantastically.
The caramelised onions here (made without any additional sugar) bring a great and subtle flavour to the whole proceedings – I always find that onion, beets and tomatoes go together really well. This is a great lunch snack as it’s packed full of goodness and feels hearty enough to get you through the day!
2 large slices good quality wholewheat bread
2 medium beets
1 large onion, chopped
2 handfuls fresh spinach
a little oil
Preheat the oven to 180 degrees Celsius
Roughly slice the beet into thick slices, with the skin on, and drizzle with a little oil
Roast for 20-30 minutes then remove
While this is happening, fry the onions in a little oil on a medium heat
When the onions start to dry out, add water to the pan
Keep doing this until the natural sugars come out and the onions begin to caramelise
Remove onions from the pan and toss in the fresh spinach
Dry fry for 2-3 minutes until just wilted
Remove from the heat
Remove the skin from the cooled beet slices
Assemble sandwich like this: bread slice, beets, onions, spinach, bread
There’s no need for spreads here, as the sandwich contents are so moist, but if you like, you can add a thin layer of salsa or tomato paste. Trust me, they work!
Beets, as I’ve said before, are a vegan superfood, and spinach is always a good thing to bring to your diet regularly as it contains spinach and other goodies. This might just be the healthiest sandwich we’ve had all week!