There’s something so summery and comforting about roasted beets. Even in this oppressive heat, yes, I roasted beets.
Beets in any form are always a favorite of mine. I haven’t had cooked beets in quite some time so I went for it today.
I roasted some whole chioggia beets, wrapped in aluminum foil, at 400 degrees for about 45 minutes.
You’ll know they’re done when you can easily pierce through them with a knife.
Wait for them to cool down and rub off the skin with your fingers. Some come off more easily than others; use a peeler if necessary.
Slice your beets thinly by hand or use a mandolin to get the most even thickness.
I usually keep my beets as pure as possible with just a sprinkle of salt and fresh cracked pepper.
Set the beets aside while you get your sandwich ready.
I bought some beautiful locally made sourdough rolls for my beet macs.
I shredded a zucchini straight from the garden and squeezed some of the water out of it, gently.
You can marinate your zucchini in some salad dressing if you like, or just drizzle a little oil and red wine vinegar over it.
I made my special sauce to go with this and also layered some raw garlic sauerkraut in there as well.
It never hurts to add fresh basil, which I did in between some of the layers.
Stick a toothpick in the top to hold it all together and go for it!
I had some extra beet slices leftover, so I sprinkled them with basil and hemp seeds.