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Roasted Beet & Egg Salad Sandwich


  • Author: Jennifer McDaniel

Description

While I am not a vegetarian, 80% of my meals are typically plant-based. As most vegetarians would attest, dining out as a vegetarian is often disappointing. Oh, another veggie burger? Hummus sandwich? Pasta with vegetables? Blah. I can make that at home. With my 2 1/2 year-old in a full leg cast, we have been eating out a bit more. It’s a mini-adventure that gets us both away from the leggos and out of the house.

 

Our recent restaurant ventures have taken us to Union LoafersWinslow’s Home, and Colleen’s Cookies. I sincerely applaud the owners and chefs of these establishments for their creative and thoughtful menus that appeal to both the meat/non-meat eaters. The recipe below is my attempt to re-create the Smoked Beet Sandwich from Union Loafers. If you are a beet lover like me, embrace the pink fingers and enjoy this satisfying sandwich.

Beet and Egg Sandwich in the summer


Ingredients

Scale
Basil Cottage Egg Salad
  • 6 hard-boiled eggs
  • 1/2 cup 2% cottage cheese
  • 2 Tbsp light mayonnaise
  • 1/4 cup pickle relish/or chopped bread & butter pickles
  • 1/4 cup chopped red onion
  • 2 tsp stone-ground yellow mustard
  • 1/4 cup chopped basil
Roasted Beets
  • 4 beets
  • Olive oil
Sandwich components
  • 4 slices whole grain bread
  • 4 oz Swiss cheese
  • 1 cup sauerkraut

Instructions

  1. Roasted beets: Preheat oven to 375 degrees F. Coat beets lightly with oil.  Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/8-inch thick slices.
  2. Cottage Egg Salad: Finely dice hard-boiled eggs. Add remaining ingredients and combine to desired consistency.
  3. Build sandwich: Broil swiss cheese on top of whole grain till bubbly. Layer one sliced roasted beet on top of cheese. Add ~1/3-1/2 cup egg salad and 1/4 cup kraut. Top with toasted bread slice.

 

Jennifer McDaniel

Jennifer McDaniel is a Registered Dietitian, Media Spokesperson, and co-author of Prevention's Mediterranean Table Cookbook. She and her team of Registered Dietitians aim to help their clients go further, make change last, and unlock their potential. She lives in St. Louis, MO with her husband, and three young sons. If you are interested in working with Jennifer, please visit our contact page.