It was a busy weekend and we were looking for a quick bite.
This is a time of year I try to use up as much of our surplus canned goods as possible (and there are a lot!) in order to prepare for the bounty of summer and to rotate the contents of our preserve shelf. We know that the market will soon be swelling with an abundance of fresh fruit and vegetables and we’ll be less inclined to eat our preserves so this is a guilt-free time to open as many jars as possible.
Late spring/ early summer is a busy time around our house. I tend to travel a lot for work, we’re a lot more social (like bears coming out of hibernation), farmers market season kicks into another gear and projects in the garden tend to take a lot of time. Meals like this one are ready in minutes (the longest step was making toast)and can easily fuel you through the day.
Pickled Beet Sandwich – Ingredients
- Pickled beets (we used 500 ml/ 1 pint for 4 open-faced sandwiches)
- Toasted bread
- Chevre/ goats cheese
- Bitter greens (baby arugula, dandelion or baby kale would all work well)
- Olive oil
- Paprika or cayenne
Pickled Beet Sandwich instructions
- Start your toast first – it’s the longest step.
- Toss the greens with a bit of olive oil and lemon (roughly 3-parts oil to 1-part lemon); season with salt.
- Assemble the sandwich by adding butter, cheese, the greens and top with beets.
- Finish with paprika or cayenne to add colour (we used paprika so this wasn’t fiery hot)
What would you add to your beet sandwich?