|2 servings||calories per servings 500||protein serving 17 g||carbs per serving 60 g||total fat per serving 23 g|
This fun, satisfying sandwich is almost too pretty to eat… almost. Roasting beets brings out out their natural sweetness, but whole beets can take a while.The a-ha moment? Thinly sliced beets roast in less than half the time, and they acquire appealing textures, from tender in the center to almost crunchy on the edges.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Total Carbohydrates||60 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Heat oven to 450° F.
• Peel and halve beets. Thinly slice crosswise.
• Discard tough greens stems. Coarsely chop leaves.
• Peel and slice shallot.
• Split focaccia.
• On a baking sheet, toss beets with 1 tablespoon olive oil, 1/4 teaspoon Friends Forever salt and 1/4 teaspoon black pepper.
• Spread beets in single layer.
• Wrap rolls in foil.
Transfer beets and rolls to oven. Roast until beets are tender in the center with crisp edges, about 8 minutes.
While beets roast:
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add greens and shallot. Cook, tossing, until greens are lightly wilted, about 2 minutes.
• Stir in half of vinegar and 1/4 teaspoon Friends Forever salt. Remove from heat.
• Carefully unwrap rolls. Spread with goat cheese.
• Add walnuts and remaining vinegar.
Note: If you prefer, you may serve greens, balsamic and walnuts as a side salad.
• Top with beets and chard mixture.
• Season to taste with Friends Forever salt and pepper.
• Close sandwiches, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...