Beets, Spinach, and Goat Cheese Sandwich

A loaded sandwich, starring multi-colored beets, spinach, and a generous dollop of creamy goat cheese. Serve it with a side salad for lunch or dinner.

beets-spinach-cheese-sandwich
Photo by Danny Kim
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 341 calories
    • Fat 17 g
    • Sat Fat 7 g
    • Cholesterol 22 mg
    • Sodium 841 mg
    • Protein 15 g
    • Carbohydrate 36 g
    • Sugar 15 g
    • Fiber 9 g
    • Iron 7 mg
    • Calcium 301 mg
A loaded sandwich, starring multi-colored beets, spinach, and a generous dollop of creamy goat cheese. Serve it with a side salad for lunch or dinner.

Ingredients

  1. Check 4 small beets
  2. Check 2 tablespoons olive oil
  3. Check 2 bunches spinach, trimmed (about 12 cups)
  4. Check kosher salt and black pepper
  5. Check 1 tablespoon red wine vinegar
  6. Check 4 ounces goat cheese
  7. Check 1/4 cup chopped raisins
  8. Check 4 whole-wheat rolls, split

Directions

  1. Heat oven to 450° F. Wrap the beets in a large piece of aluminum foil and bake until easily pierced with a paring knife, 35 to 45 minutes. Let cool, then, using a paper towel, remove the skins. Thinly slice.
  2. Heat the oil in a large skillet over medium-high heat. Add as much spinach as will fit in the skillet. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Cook, tossing frequently and adding more spinach when there is room, until just wilted, 2 to 3 minutes. Stir in the vinegar.
  3. Meanwhile, combine the goat cheese, raisins, and ¼ teaspoon pepper in a small bowl.
  4. Divide the sliced beets, spinach, and goat cheese spread among the rolls.