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Roasted Beet, Caramelised Onion and Wilted Spinach Sandwich

By Heather • February 3, 2012 • Beetroot, Breads, Onion, Spinach, Tacos & Burritos

45easy2

DSC_1115

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!

You’ll need:
(Feeds 2)
2 large slices good quality wholewheat bread
2 medium beets
1 large onion, chopped
2 handfuls fresh spinach
a little oil
water

Method:
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
Enjoy!

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!

beetonionSandwichspinach
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About the Author

Heather

Heather Parry is an English nomad, writer, editor and an unlikely foodie, coming from a Yorkshire background that mainly centred around meat-and-two-veg dinners and a very fussy childhood diet that didn’t even include pasta until she was 18. She can neck a tin of green peas in under ten seconds.

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    So what is all this anyway?

    The Everyday Veggie is a vegan recipe site by Heather Parry, designed to help you eat well, every day.

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