Rating: 3.5 stars
71 Ratings
  • 5 star values: 24
  • 4 star values: 15
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 4

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.

Gallery

Credit: Danny Kim

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Meanwhile, combine the goat cheese, raisins, and ¼ teaspoon pepper in a small bowl.

  • Divide the sliced beets, spinach, and goat cheese spread among the rolls.

Nutrition Facts

341 calories; fat 17g; saturated fat 7g; cholesterol 22mg; sodium 841mg; protein 15g; carbohydrates 36g; sugars 15g; fiber 9g; iron 7mg; calcium 301mg.
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