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Roasted beets, arugula salad, goat cheese and kalamata and olive tapenade on grilled whole grain bread with coleslaw.
Yield: 4 Servings
Kalamata & Green Olive Tapenade
½ cup manzanilla olives, drained
½ cup jumbo kalamata olives, drained
½ teaspoon coarsely chopped garlic
¼ teaspoon olive oil
Roasted Beets
12 ounces (about 3-4 medium) red beets, scrubbed clean
Vinaigrette Coleslaw
1 ½ cups shredded green cabbage
¼ cup shredded red cabbage
¼ cup shredded carrots
1 ½ tablespoons finely chopped yellow onion
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
¼ teaspoon celery seed
¼ teaspoon Kosher salt
Arugula Salad
2 cups baby arugula
1 tablespoon lemon juice
1 tablespoon olive oil
½ teaspoon Kosher salt
½ teaspoon ground black pepper
Beet & Goat Cheese Grilled Sandwich
8 slices whole grain bread
½ cup Kalamata & Green Olive Tapenade
¾ cup crumbled goat cheese
¼ cup olive oil
2 cups thinly sliced Roasted Beets (using the recipe below or storebought)
2 cups Arugula Salad
2 cups Vinaigrette Cole Slaw
Eggs, Gluten, Milk, Wheat
Nutritional Information
Vegetarian To Prepare Kalamata & Green Olive Tapenade:
If using a food processor, combine all ingredients in and pulse until coarsely chopped. If not using a food processor, finely chop the olives, then combine in a small bowl with the garlic and olive oil. Cover and refrigerate until ready to use.
To Prepare Roasted Beets:
Preheat the oven to 375 degrees F. Spray the beets with vegetable oil spray (not listed) and place into a roasting dish or lipped baking sheet. Roast for 90 minutes or until lightly browned and soft. Remove the beets from the oven and cool quickly. Once cooled, peel the beets and slice them thinly. Transfer to a container, cover, and keep refrigerated until ready to use. This can be made a day ahead
To Prepare Vinaigrette Coleslaw:
Toss all ingredients together in a large bowl until well combined. Cover and keep refrigerated until ready to use; best if allowed to marinate for at least 4 hours.
To Prepare Arugula Salad:
Toss all ingredients together in a large bowl until the arugula is well-coated. Cover and keep refrigerated until ready to use.
To Prepare Beet & Goat Cheese Grilled Sandwich:
Preheat an electric griddle to 325 degrees F or a skillet on medium heat. Spread 1 tablespoon Kalamata & Green Olive Tapenade on each slice of bread Top the tapenade with 1 ½ tablespoons crumbled goat cheese. Spread the oil on the griddle or skillet. When shimmering, add bread slices toppings-side up and toast until brown and cheese begins to melt. Remove from the heat and onto a cutting board. Shingle ½ cup sliced beets on half of the bread slices. Top the beets with ½ cup arugula salad, then cover with the second slice of bread. Cut the sandwich in half diagonally and enjoy immediately with ½ cup Vinaigrette Cole Slaw!
Chef Tips:
Speed up roasting beets by partially cooking in the microwave for 3 to 4 minutes on high heat, or by adding a small amount of water into the roasting dish or baking sheet.
