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Saturday, September 15, 2012

Beet Salad Sandwich and Sweet Potato Bruschetta

Beets are notorious for showing up on salads. Usually on a bed of lettuce or sprinkled with goat cheese. So I wondered why couldn't beets find comfort in a creamy dressing the way chicken, ham and tuna do?

They can and in this recipe they do; only difference is the lightened up dressing. This beet salad is creamy and earthy with a crunchy bite from the celery and pistachios.

Pile the beets salad between two hearty pieces of bread along with some kale and you get a super filling sandwich. Or try topping a slice of sweet potato for a fun bruschetta appetizer.

Either way, beets find a home in healthy fat and happy way.

Fat and Happy Food Blog Tips and Techniques: Careful not to over-roast the beets; for this salad it's best to keep the beets crisp tender so they have a little bite to them. Roasting the beets ahead of time will make this sandwich come together in a snap.

Beet Salad Sandwich 
 Sweet Potato Bruschetta topped with Beet Salad

3 large beets, diced
1 shallot, finely chopped
2 celery sticks, chopped
1 cup chick peas, rough chopped
1 tbls balsamic vinegar
2 tbls lemon juice
1 cup Greek yogurt
1tbls fresh oregano
salt and pepper 
1/4 cup pistachios, chopped or crushed 

kale or spinach 
 bread (I used the Whole Foods Seeduction Bread)
 2 large sweet potatoes

Toss together the beets, shallots, celery, chickpeas and vinegar. Add a good pinch of salt and pepper.

In a small bowl, mix together the yogurt, lemon juice and oregano. 

For the sandwich, toss the yogurt with the beets. Layer a piece of bread with the kale; scoop on the beet mixture and then top with a second piece of bread. Enjoy. Will make 4 -6 sandwiches.

For the Sweet Potato Bruschetta: Keep the beet and yogurt mixture separate. Peel a sweet potato and slice into thick slices. Place in a hot pan with a little oil; cook until browned. Flip and repeat on the second side. Spoon the yogurt into each potato slice, then top with the beet mixture. Enjoy.

 To roast the Beets: Wrap the beet in tin foil and roast in a 450 degree oven for about 30 minutes or until the beets are crisp -tender. When the beets are done, remove from the tin foil and allow them to cool slightly, then peel off the outside skin.

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