This Golden Beet Sandwich is simple, rustic, delicious, and great addition for your lunch, dinner, or snack options.
Michael is a funny guy – I know him for quite some time – but he is a bit shy and has had some not so positive relationships in the past. And he hadn’t been particularly successful on the dating side anyhow. As with fruits, some people seem to be shiny on the outside but are spoilt inside and one only figures out when you cut under their skin. That was until recently when he met a stunning girl with long blonde hair – her name was Denise as it later turned out – at the buffet of a garden party at his home.
As incidents go, he and Denise had the same idea at the same time: in a moment that seemed to come out of a cheesy movie, their hands touched when both reached for the big spoon of the same fruit salad (more coincidences: it was the one I brought). What can I say? It must have been love on first sight and the two still dating as of now…
It had been some time since that garden party where love lightning struck when Michael called. “Listen,” he said, “I want to cook something for Denise. But you know that I can’t cook.”
Oh, and how I did: Once we met at his place and already from the door I could smell something going awfully wrong. He had been trying to make popcorn. But instead of creating something edible, it had turned into black rubble. “I hope she has strong teeth,” I remarked sarcastically.
As it turned out the situation was complicated by Denise’s eating habits. She was very picky about her food and let’s just say wasn’t very fond of Michael’s favorite pizza and burger diet.
I immediately remembered an idea for a vegan Golden Beet Sandwich that I thought would not be too difficult for Michael to assemble. I got intrigued by golden beets reading about how good they are for your health: they tend to be a bit sweeter than their red cousins and taste a little less earthy. I like the golden yellow color as a special eye-catcher. As this article “The All Mighty and Humble Root Vegetable: Golden Beets” by One Green Planet puts it:
Golden or yellow beets are heart healthy, excellent kidney and body cleansers, high in powerful antioxidants, lowers blood pressure, lowers cholesterol, treats anemia and fatigue, and more. They decrease the risk of heart disease and helps in the prevention of various cancers, and are also good for eyes and skin. Good news – all types of beets are high in many vitamins and minerals. While Golden beets contain good amounts of fiber, iron, potassium, and folic acid, many orange and yellow color fruits and vegetables are packed with nutrients including such vitamins and minerals as vitamin C, vitamin A, beta-carotene, potassium, lycopene, flavonoids, and zeaxanthin. Along with vitamins, fiber, and phytonutrients, there is also an abundance of antioxidants in orange color foods.
This sounds exactly like a vegetable that Denise would love! I had made a good chunk of what I named “Cashew Aioli” just before Michael called. It’s easy to make (if you have soaked cashews or a very strong food processor) and extremely creamy and delicious. I thought that would work very well as spread on my sandwich. When Michael finally came over to “help”, I had already scrubbed the beets and cut them into thin slices that were about to be baked in the oven with some olive oil, salt, and pepper.
“Pay attention,” I told Michael. “You’ll take this aioli and the beets. Slice some tomatoes, add fresh salad, and assemble! Nobody will be disappointed!” Denise certainly wasn’t. I’m sure you will like it as well, so I made the Golden Beet Sandwich again to give it to you!
For the Cashew Aioli
- 1 cup (130 g) cashews, soaked overnight
- 3 Tbs olive oil
- 2 Tbs lemon juice
- 2 Tbs apple cider vinegar
- 1 Tbs maple syrup
- 3 Tbs water
- pinch salt
- 3 small garlic cloves
For the sandwich:
- (gluten-free) bread of your choice
- 3 medium size golden beets
- 2 tomatoes
- 2 Tbs olive oil
- salad of choice
- salt and pepper, to taste
For the Cashew Aioli:
- Soak the cashews in water overnight or at least about 4 hours.
- Drain the cashews and add them with all ingredients to a blender. Process until smooth and store in the fridge.
For the sandwich:
- Preheat oven to 390°F (200°C) and prepare a baking sheet with parchment paper.
- Scrub the beets and cut off the top and bottom parts. Cut into thin slices and line up on the baking sheet. Sprinkle with olive oil, salt, and pepper. Then bake for 20-25 minutes.
- Assemble the sandwich by smearing a good amount of the Cashew Aioli on a slice of bread. Add salad, tomato and beet slices. Add more Aioli, if you want, and finish with another slice of bread.