Roasted Beet Sandwiches With Ginger, Fennel, and Goat Cheese Recipe

Roasted Beet Sandwiches With Ginger, Fennel, and Goat Cheese Recipe
11 Ingredients
  • 4 large beets with their greens (2 pounds; 1 kg), greens and their stems cut from beet roots (see note above)
  • 1/4 cup (60ml) extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons (30ml) red wine vinegar
  • 1 (2-inch) knob fresh peeled ginger, grated
  • 1/2 teaspoon (3ml) Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large slices country bread, halved, drizzled with olive oil, and lightly toasted
  • 1 handful picked flat-leaf parsley leaves (about 1/4 packed cup)
  • 1 medium fennel bulb, halved, cored, and thinly sliced, plus 1 small handful picked fennel fronds
  • 1 scallion, thinly sliced
  • 1 ounce (30g) fresh goat cheese, crumbled
Nutrition
307
15% daily value
4 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

26% 17

Saturated

17% 3

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

11% 34

Carbs (net)

- 27

Fiber

27% 7

Sugars

- 12

Sugars, added

- 0

Protein

16% 8

Cholesterol

1% 3

Sodium

23% 547

Calcium

12% 117

Magnesium

14% 57

Potassium

15% 708

Iron

17% 3

Zinc

10% 1

Phosphorus

21% 150

Vitamin A

8% 69

Vitamin C

20% 18

Thiamin (B1)

17% 0

Riboflavin (B2)

15% 0

Niacin (B3)

18% 3

Vitamin B6

13% 0

Folate equivalent (total)

43% 173

Folate (food)

- 161

Folic acid

- 7

Vitamin B12

1% 0

Vitamin D

0% 0

Vitamin E

17% 3

Vitamin K

99% 119
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