Wednesday, March 10, 2010

Beet Sandwich with Ricotta Salata + Orange Vinaigrette

This simple sandwich or crostini is a unique spin on the traditional bruschetta. A perfect lunch or serve it as an appetizer at a cocktail party.

Recipe :: Beet Sandwich

4 medium red beets
2 medium golden beets
4-6 slices of thick toast (we used French whole wheat)
Thin shavings of ricotta salata
Juice of ½ orange
1 tbsp white wine vinegar
2 tbsp olive oil
Tsp chopped shallot
Salt + pepper to taste

Bring a pot of water to a boil and boil beets until fork tender. Peel skin (loosened from boil) off the beets and cut in a medium dice. Whisk together vinaigrette ingredients: juice, vinegar, oil, shallot, salt + pepper. Toss beets in vinaigrette. Arrange on toasted bread (we toasted our in a grill pan with a little brush of olive oil). Serves four to six.


  1. I love beets and all the flavours sound perfect. Instead of a salad, make a sandwich!

  2. Well, I'll be. I have every single ingredient & am tired of beet salad. Yum. Thanks.

  3. Yum! and I don't even like beets....but this seems like it might be yummy!

  4. I've never heard of a beet sandwich but the photography makes this look and sound delicious!

  5. It's amazing how much I disliked beets as a child and how much I love them now. This looks wonderful!

  6. Miam, ├ža a l'air bon !!! It looks delicious ; )