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Cured Beet Sanwiches

It’s no secret that beets grow really well on our farm. We love them roasted, in soups, braised, and even raw. This summer we have also tried some really creative dishes, like Beet and Goat Cheese Pizza! We first tested this Cured Beet recipe in the winter with a mix of veggies from our Winter Share Box. The results are fantastic! The veggies are tender, but firm enough to hold up to slicing, and so flavorful. We’ve all ended up with extra beets on hand, I recommend pickling or curing them on a Sunday afternoon. Easy to add to salads and sandwiches all week! The pepper and smoked paprika make these beets spicy, a great compliment to the naturally sweet flavor of beets. If you prefer, use sweet paprika for a milder version.

Cured Beet Sandwiches

I used two of the largest beets we had in the farm kitchen, but you can also use 3 – 4 smaller beets. There is not a lot of work in this recipe, just marinating and baking time. One hour has been a good marinating time for these, but overnight helps if you plan ahead.

Cured Beet Sandwiches

You can bake these wrapped in foil, or in an oven safe dish with a glass lid. They will probably cook a little faster in foil. Use your favorite sandwich ingredients, for me that includes avocado, goat cheese, onion, and lettuce.

Beet Sandwiches

Cured Beet Sandwiches

adapted from The Chubby Vegetarian Blog

2 large beets, washed and peeled
1 tablespoon freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon sea salt
1 small garlic clove, minced
2 tablespoons olive oil

Combine spices and minced garlic. Drizzle olive oil over beets, and roll around to coat completely. Coat each vegetable carefully in spice mixture. To cure, refrigerate at least one hour and up to twenty-four.

Preheat the oven to 350F. Wrap each vegetable individually in foil. Bake in a casserole dish for one and half hours until tender. Cool completely, then slice as thin as possible using a mandolin or a very sharp knife. Store whole, up to 5 days in the refrigerator.

Serve on toast bread with goat cheese, mayo, avocado, onion, and lettuce or your favorite toppings! Also pairs well with smoked turkey.

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