Roasted beet and white cheese sandwich
Ingredients
- 2 slices of whole wheat bread
- extra virgin olive oil
- 1 small beet, roasted in the oven *
- 2 slices of white cheese
- sea salt and freshly ground pepper
- fresh tarragon (or thyme)
- 1 tablespoon pine nuts, toasted in a dry pan
- 2 lime wedges
Preparation
- Toast the bread. Drizzle with extra virgin olive oil. Peel the beet and cut into thin slices, arrange on slices of bread. Sprinkle with crumbled white cheese, generously chopped pine nuts, salt and pepper and tarragon or thyme leaves. Drizzle with extra virgin olive oil. Serve with lime.
Tips
* beets are best baked in larger quantities, kept in the refrigerator and used successively in various dishes. Bake beets with the skin, wrapped in aluminum foil, in an oven preheated to 190 degrees, until soft (30 - 60 minutes, depending on the size of the beets). Check if beets are baked by inserting a fork into the center.