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Recipes & Food Styling

Honey Roasted Beet Sandwich

Aug 16, 2020 | Beets, Food Styling, Herbs, Honey, Lempn-Thyme, Picnic Foods, Sandwiches, Summer Foods

Power Lunch: The perfect late-summer Sunday supper to kick off the centennial week of Women’s suffrage. 

One hundred years ago this week, August 19, 1920, the 19th Amendment was ratified, giving women the right to vote. This Honey Roasted Beet Sandwich is the perfect mix of strength & a little sweet to kick off this historic week. Beets are full of potassium, calcium, Vitamin C, magnesium, Vitamin B-6 iron & more. All great & delicious ways for women to stay strong. You probably have loads of them in your garden now.

After a fabulous lunch at Little Park in New York City years ago, where I ate a wonderful vegetable sandwich, my mom & I were inspired to try making Roasted Beet Sandwiches at home. The sandwiches urned out amazing, and now I make them all the time – especially when I need an extra kick of health.


Honey-Roasted Beet Sandwiches

Clean and slice 3 medium-size beets. The thinner the slices the better. Mix together 1 cup extra virgin olive oil and 2 tablespoons honey with 1 teaspoon pink Himalayan sea salt and a few shakes of black pepper. Coat the beet slices with the honey & oil mixture. Lay beet slices on top of lightly oiled cookie sheet. Bake at 350 degrees for about 45 minutes. Toast whole wheat bread and spread a favorite spreadable cheese on toast. Top with spinach and place 3-4 slices on top. Slice diagonally & enjoy!