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 Legos 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.

Want more plant-based sammies? Check out our Tempeh Reuben!

side view of roasted beets with egg salad sandwich

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side view of roasted beets with egg salad sandwich

roasted beet & egg salad sandwich

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  • Author: Jennifer McDaniel


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


  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.


  • Serving Size: 1 Sandwich
  • Calories: 507
  • Sugar: 15.2 g
  • Sodium: 996.2 mg
  • Fat: 27.1 g
  • Carbohydrates: 43.1 g
  • Protein: 24.9 g
  • Cholesterol: 313.9 mg