Beetroot is very much a hit or miss vegetable depending especially on the way you choose to cook it! I’ve found that roasting them with a little bit of olive oil, salt and pepper retains their sweetness while making them more suitable for a savoury dish. They’re perfect used in sandwiches as in this recipe or added to salads or a curry if you want to experiment.
Ingredients:
- Pesto sauce ( I use basil, olive oil, cashews, garlic cloves and salt to make mine)
- Avocado
- Coriander
- Beetroot
- Bread
Steps:
- Peel the beets, cut into thin sections and cut into smaller roughly evenly sized pieces to ensure they roast evenly.
- Coat the beets with olive oil and season with salt and pepper. Arrange them so that they’re not overlapping on a baking tray.
- Preheat oven to 200 °C for 10 mins and then place the beets inside to cook for 20 mins, taking them out midway and to turn them over.
- Cut avocado and mash them so they are spreadable.
- Toast bread and and assemble with pesto, mashed avocado, coriander leaves and roasted beets.
This recipe is so easy to make in advance and use for packed lunches. The ingredient combination is simple but to tasty together! Let me know if you make any variations to this very simple sandwich!
Smitha&herStories 