These roasted beet sandwiches are the ultimate new year lunch, in my opinion. They’re piled high with nutrition for all of our resolutions, but still have the comforting flavors of winter.
This roasted beet sandwiches recipe with photo was shared with us by Sabra Hummus, but was originally created by The Grateful Grazer.
I love the way these roasted beet sandwiches are made burger-style with buns, but you can also enjoy them on sliced bread. If you’re hooked on the idea of buns, there are several great dairy-free brands to choose from. One of my favorites is Rudi’s Organic. At last check, they ran a dairy-free facility, and offered several bun varieties, including gluten-free. For easy homemade buns, try my Speedy Wheat Buns or Skinny Gluten-Free Hamburger Buns.
Special Diet Notes: Roasted Beet Sandwiches
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. These roasted beet sandwiches can be soy-free, but some brands of hummus are made with soybean oil. Also, be sure to choose the buns or bread that suit your dietary needs. Many are made with dairy, eggs, gluten, and/or soy.
- 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
- ¼ cup garlic hummus (like Sabra Roasted Garlic Hummus)
- 1 tablespoon chopped fresh tarragon leaves
- Salt, to taste
- Black pepper, to taste
- 2 whole grain rolls (gluten-free, if needed)
- ½ apple, sliced in thin rounds
- ½ cup micro greens
- ¼ cup thinly sliced red onion
- 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.
- 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.
- 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.
More Meatless Sandwich Recipes
Thai Peanut Veggie Sandwiches (vegan & optionally gluten-free)
Candle 79’s Black Bean Chipotle Veggie Burgers (vegan, optionally gluten-free & allergy-friendly)
Thai Biscuit Mini Sandwiches with Garlic Aioli (vegan, nut-free & optionally soy-free)
12 Comments
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I’m not a fan of beets but will definitely try this recipe out one day ?
Hummus on a sandwich sounds delicious! I am definitely going to have to try beets and hummus on my next sandwich.
I tried beets once before and didn’t like them. I’m thinking that I need to give them another try. This recipe looks like the perfect next attempt!
If you haven’t tried roasted beets in particular, I recommend giving them one more chance 🙂
Yum Alisa! I had to read it 2x because I first thought it said Roasted Beef (oops), so glad its BEETS because I will have to try it now. Sounds delicious.
I love a good beet sandwich, usually I use creamy cheese. I’m going to try this hummus version though!
It’s always good to mix things up 🙂
You had me at beets, I LOVE beets and this is just amazing. I make beet grilled cheese and beet burgers but this just looks simply delicious!
Yum Yum yum! Bring on the garlic herb spread! Loving this veggie sandwich.
There’s so many things to like about this sandwich – nice bread, sweet, healthy roasted beets and creamy garlicky hummus. I’ll take three!
I would totally love this sandwich!