Eat More Plants.

The Beet Mac.

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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.

Enjoy!

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2 Responses to “The Beet Mac.”

  1. lifeisnoyoke

    It took me two looks at this to give it the thumbs up. Now, I can’t stop thinkin about it. Where you get the recipe??

    Reply

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