Step into spring with these refreshing and flavorful Roasted Beet Sandwiches. Roasted beets have a great texture and sweet, earthy taste that goes perfectly with the tangy horseradish goat cheese spread. The lightly dressed arugula completes these sandwiches with a fresh bite. Enjoy for lunch or dinner with a side of chips or fries.
I really wish these sandwiches were prettier to look at because, I promise you, they taste amazing! While not super photogenic, these Roasted Beet Sandwiches with Horseradish Goat Cheese are packed with flavor and healthy ingredients. The tangy goat cheese spread is out-of-this-world delicious and really helps tie these spring-inspired sandwiches together. I hope you give them a try and enjoy them as much as I do.
Why You’ll Love These Easy Beet Sandwiches
- They’re bursting with spring flavors – We’ve had a few days of spring weather so far, and it has me craving all the fresh, spring flavors. Beets are sweet and earthy, arugula is bright and peppery, and the goat cheese is creamy and tart. I also like mixing some fresh dill into the goat cheese for extra spring flavors.
- They’re easy to make – I love sandwiches because they’re usually really easy to make. The beets only take about 20 minutes in the oven, and the rest comes together quickly.
- They’re great for a picnic – These tasty sandwiches stay intact really well and are perfect for packing and taking with you to the park or on a hike. Enjoy them with chips, fries, or veggies.
All About Beets
Beets are in the Beetroot, or Chenopodioideae, family, which also includes spinach, Swiss chard, and sugar beets. Beets are root vegetables known for their bright red color, although there are other varieties. Their flavor is earthy and sweet, and they have a really nice, slightly chewy texture when roasted. They can also be enjoyed raw or steamed.
Beets have many health benefits, including lowering blood pressure, liver support, improved digestion, and inflammation reduction. They’re packed with antioxidants, Vitamin C, choline, and Vitamin K, just to name a few. Root vegetables are also considered grounding and can help you feel more stable and connected to the earth.
Roasted Beet Sandwiches with Horseradish Goat Cheese Ingredients
- Beets – I used one small bunch of red beets that I thinly sliced and roasted with olive oil and salt. You can use any color beet you like; yellow would also be great. You can also buy pre-steamed beets, which often come vacuum-sealed in plastic. They don’t usually have as much flavor as roasted beets, but they will work.
- Bread – When I envisioned this sandwich, I had a toasted baguette in mind. However, any kind of bread can be used.
- Goat Cheese – I used plain goat cheese that I let sit at room temperature for a few hours before mixing in some fresh herbs for extra flavor.
- Arugula – I used arugula because I like its peppery bite, and it goes well with beets and goat cheese. You can use any greens you like for this recipe, including spinach, kale, or spring mix.
How To Make Spring-Inspired Roasted Beet Sandwiches
- Heat oven to 425 degrees F. Wash the beets, and cut the greens off the top and the little root off the bottom. Use a vegetable peeler or pairing knife to peel the skin off. Then, use a sharp knife to slice the beets into thin slices, about 1/4 inch thick. Add beets to a large sheet pan, drizzle olive oil, and season with salt. Use your hands to mix them together until the beet slices are coated with oil and salt. Roast the beets until fork tender, 15-20 minutes, flipping once. Remove them from the oven and let cool.
- Add the softened goat cheese to a medium-sized bowl. Add the horseradish cream, chopped dill, and a pinch of salt. Mix until completely combined.
- Add the arugula to a large bowl and drizzle with olive oil, lemon juice, and tamari. Season with salt and black pepper, and then toss the salad to coat it completely with the dressing. If preferred, toast the baguette or bread.
- Assemble the sandwiches: For each sandwich, spread the bottom slice of bread with 1-2 Tablespoons of the horseradish goat cheese mixture, top with a few slices of the roasted beets, and add on a handful of the dressed arugula. Cut the sandwiches in half and enjoy with chips, fries, or veggies.
Recipe Frequently Asked Questions
- Make these sandwiches gluten-free by using your favorite gluten-free bread.
- Make these sandwiches vegan by using a spreadable vegan goat cheese substitute. Trader Joe’s has a great vegan Boursin that would work well on these sandwiches.
- Can I use store-bought cooked beets? You can use pre-steamed beets, but they don’t have quite as much flavor as homemade roasted beets.
- Does arugula have to be used? No, you can use any kind of fresh greens you like. Baby kale, spinach, or spring greens will also work.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
Looking For More Vegetarian Sandwich Recipes?
Balsamic Sweet Pepper and Boursin Sandwiches
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Roasted Beet Sandwiches with Horseradish Goat Cheese
- Total Time: 45 minutes
- Yield: 2-4 1x
- Diet: Vegetarian
Description
Step into spring with these refreshing and flavorful Roasted Beet Sandwiches! Roasted beets have such a great texture and sweet, earthy taste that goes perfectly with the tangy horseradish goat cheese spread. The lightly dressed arugula completes these sandwiches with a fresh bite. Enjoy for lunch, or dinner, with a side of chips or fries.
Ingredients
- 1 bunch of red beets, you’ll need about 2–3 medium sized beets
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 4 oz plain goat cheese, softened at room temperature
- 1–2 teaspoons horseradish cream, to taste
- 1 teaspoon chopped fresh dill
- 1 large baguette, cut into 4 equal sized pieces and then sliced in half
Arugula Salad
- 2–3 handfuls arugula
- 2 teaspoons extra virgin olive oil
- 1 teaspoon tamari, or soy sauce (optional)
- Salt and black pepper, to taste
Instructions
- Heat oven to 425 degrees F. Wash beets and then cut the greens off the top and the little root off the bottom. Use a vegetable peeler, or pairing knife, to peel the skin off. Then, use a sharp knife to slice the beets into thin slices, about 1/4 inch thick. Add beets to a large sheetpan and then drizzle on the olive oil and season with salt. Use your hands to mix together until beet slices are coated with oil and salt. Roast Beets until fork tender, 15-20 minutes, flipping once. Remove from the oven and let cool.
- Add the softened goat cheese to a medium sized bowl and then add in the horseradish cream, chopped dill and a pinch of salt. Mix together until completely combined.
- Add the arugula to a large bowl and drizzle with olive oil, lemon juice and tamari. Season with salt and black pepper and then toss salad to make sure arugula is completely coated with the dressing. The baguette, or bread, can be toasted if preferred.
- Assemble the sandwiches, for each sandwich spread the bottom slice of bread with 1-2 tablespoons of the horseradish goat cheese mixture, top with a few slices of the roasted beets and lastly, add on a handful of the dressed arugula. Cut sandwiches in half and enjoy with chips, fries or veggies.
Notes
You can put however much of each ingredient on the sandwiches as you like.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Lunch, Vegetarian
- Method: Oven
- Cuisine: American
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