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
205
10% daily value
6 servings
                                       
                                            vegetarian
     

Fat

17% 11

Saturated

11% 2

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

7% 22

Carbs (net)

- 18

Fiber

18% 4

Sugars

- 8

Sugars, added

- 0

Protein

11% 5

Cholesterol

1% 2

Sodium

15% 365

Calcium

8% 78

Magnesium

9% 38

Potassium

10% 472

Iron

12% 2

Zinc

6% 1

Phosphorus

14% 100

Vitamin A

5% 46

Vitamin C

14% 12

Thiamin (B1)

11% 0

Riboflavin (B2)

10% 0

Niacin (B3)

12% 2

Vitamin B6

9% 0

Folate equivalent (total)

29% 116

Folate (food)

- 107

Folic acid

- 5

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

11% 2

Vitamin K

66% 79
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