First of all, let me start by saying that this photo does NOT do this Pickled Beet, Spinach, and Goat Cheese Sandwich any justice. The lighting and my camera were just not cooperating with me that day, and I was unable to manage a really good shot.

That being said, this unique vegetarian sandwich recipe was beyond amazing. The pickled beets worked wonderfully with the mild, yet tart, goat cheese.

And the sauteed spinach added a nice dimension and lots of added nutrients. Top it all of with a crispy, toasted roll, and you’ve got one healthy and delicious Weight Watchers lunch recipe that came out to just 6 Points per sandwich.

Getting tired of the same old turkey sandwiches for lunch every day? Take this instead! Just pack the ingredients in separate containers and assemble right before you eat so that the bread doesn’t get soggy.

This Pickled Beet, Spinach, and Goat Cheese Sandwich Recipe will definitely shake up your lunch routine in the best, most tasty way possible.

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pickled beet spinach and goat cheese sandwich
PICKLED BEET, SPINACH, AND GOAT CHEESE SANDWICH
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Tangy, creamy, tart and flavorful, this Weight Watchers vegetarian sandwich is one of the best I’ve ever had. The crunch of the toasted roll adds a nice complement to the soft roasted beets and cooked spinach.
Servings: 6 servings
Calories: 280 kcal
Ingredients
  • 3 medium sized beets (trimmed)
  • 16 oz fresh baby spinach leaves
  • 1/4 cup cilantro (chopped)
  • 1/2 cup white vinegar
  • 5 garlic cloves
  • 5 oz goat cheese
  • 6 sandwich rolls (I used Trader Joe’s par-baked Panini rolls)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 450. Make sure greens are removed from the beets, then wrap them in aluminum foil, and place them inside a small baking dish. Roast until beets are soft enough to easily pierce with a knife, about 45-60 minutes. Allow to cool, then using a paper towel, rub the beets to remove the skin.
  2. Slice beets thinly and place into a medium sized bowl (makes about 2 cups). Chop 3 garlic cloves, and place them on top of the beets. Season with salt and pepper. Then add vinegar and cilantro. Cover with a lid, and shake a bit to mix up. Refrigerate at least 4 hours or overnight.
  3. Spray a large, nonstick skillet lightly with an olive oil mister and set over medium high heat. Add spinach, remaining to garlic cloves (minced), and a bit of salt and pepper. Sauté, tossing frequently, until spinach is wilted.
  4. Toast each sandwich roll, then divide the goat cheese, beets and spinach evenly amongst the rolls.
Recipe Notes

Entire recipe makes 6 sandwiches

Serving size is 1 sandwich

Each serving = 6 Points*

*based only on ingredients that have an SP Freestyle value

Nutrition Facts
PICKLED BEET, SPINACH, AND GOAT CHEESE SANDWICH
Amount Per Serving
Calories 280 Calories from Fat 79
% Daily Value*
Total Fat 8.8g 14%
Saturated Fat 5.9g 30%
Cholesterol 25mg 8%
Sodium 505mg 21%
Potassium 595mg 17%
Total Carbohydrates 36.2g 12%
Dietary Fiber 3.9g 16%
Sugars 3.7g
Protein 15.2g 30%
Calcium 23%
Iron 26%
* Percent Daily Values are based on a 2000 calorie diet.

1 Comment

  1. I was so excited to try this recipe and it didn’t disappoint! I added peppercinis to the sandwich and it was delicious…. It was so good that I had one for dinner and then one for lunch the next day. My coworker also had it and she added avocado to hers. Great recipe!

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