Can I say ‘boner’ in a blog post? …meh, it’s my blog so I’ll allow it. (Chels, that cool with you?)
This week it’s the beets at have popped their heads out of the dirt- lovely golden beets. A sassy coral colour in the ground, these beets chop up bright yellow and have a sweet, earthy flavour. As an added bonus, you don’t have to worry about them staining your fingers, clothes or cutting boards like their deep red cousins.
I’ve recently fallen so head over heels with this focaccia recipe, I’ve been making it every weekend as part of my Sunday routine. Fresh focaccia, fresh veg, goat cheese… I mean, the sandwich pretty much made itself, did it not?
Roasted veggies pack such a rich punch of flavour even the staunchest meat lovers will be satisfied with this combo. Come to think… (and I had to double check the focaccia recipe for this, too) if you skipped the goat cheese, would this sammy not also be vegan? Vegans, give me a shout out to confirm- I know there are a lot of hidden animal byproducts in the most bizarre places but from first glance…
For my beloved vegans, I reckon you could replace the goat cheese with some mashed avocado. Thoughts? That’s next on the list to try, I suppose. Recipe testing, it’s tough job but someone’s gotta do it 😉
|Golden Beet & Roasted Red Pepper Sandwich on Focaccia with Fresh Rosemary, Goat Cheese & Balsamic|| |
- 2 yellow beets, peeled and sliced into ½ inch rounds
- 1 red bell pepper, halved and cored
- Olive oil
- 1 cup goat cheese
- 2 sprigs fresh rosemary, finely chopped
- Balsamic reduction
- Mixed greens and/or arugula
- Salt and pepper
- Preheat oven to 425 degrees.
- Peel and slice beets into ½ inch rounds. Toss beet slices in a touch of olive oil and some salt and lay in a single layer on a baking sheet. Bake for 15-20 minutes until the beets are lightly browned. Once cool enough to handle, remove slices from baking tray and set aside.
- Turn the oven up to a 500 degree broil. Lightly oil a halved and cored bell pepper and place, skin side up, on the baking tray. Broil for 10-15 minutes, until the pepper's skin is black and bubbly. Remove from oven and let cool. The pepper's blackened skin should peel off easily.
- Halve some focaccia. Stack beets and peppers on the bread. Top with finely chopped fresh rosemary, a very healthy crumbling of goat cheese, a drizzle of balsamic reduction and some mixed greens.