3 beets, peeled and sliced in thin rounds (about 1½ cups)
2 tablespoons toasted sesame oil
1 tablespoon chopped fresh tarragon leaves
Salt, to taste
Black pepper, to taste
Garlic Herb Spread
¼ cup garlic hummus (like Sabra Roasted Garlic Hummus)
1 tablespoon chopped fresh tarragon leaves
Salt, to taste
Black pepper, to taste
Sandwiches
2 whole grain rolls (gluten-free, if needed)
½ apple, sliced in thin rounds
½ cup micro greens
¼ cup thinly sliced red onion
Instructions
Roasted Beets
Preheat your oven to 425ºF and grease or line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, toss the beets with the sesame oil and tarragon, and season with a moderate amount of salt and pepper. Spread the beet slices out on your prepared baking sheet.
Roast the beets until tender and browned in areas, about 25 to 30 minutes.
Garlic Tarragon Spread
Using the same mixing bowl you used to make the beets, prepare the spread. Stir the hummus and tarragon together, then season to taste with salt and pepper.
Cover the bowl and store in the refrigerator until the beets are ready.
Let the beets cool for 10 minutes before assembling the sandwiches.
Sandwiches
Slice the rolls in half and spread the garlic herb spread on the inside of each roll.
Top the bottom half of each roll with beets, apple slices, micro greens and red onion. Top with the remaining half of bun.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/roasted-beet-sandwiches