Pickled Beet, Spinach, and Goat Cheese Sandwich Recipe – 6 Points

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.

PICKLED BEET, SPINACH, AND GOAT CHEESE SANDWICH RECIPE

Wendy Zitzman

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Tangy, creamy, tart and flavorful, this 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.

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Prep TimePrep Time 20 minutes mins

Cook TimeCook Time 1 hour hr

Total TimeTotal Time 1 hour hr 20 minutes mins

ServingsServings 6 servings

CaloriesCalories 280

Ingredients

 

• ▢ 3 medium sized beets - (trimmed)
• ▢ 16 oz fresh baby spinach leaves
• ▢ ¼ cup cilantro - (chopped)
• ▢ ½ 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

 

• 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.
• 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.
• 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.
• Toast each sandwich roll, then divide the goat cheese, beets and spinach evenly amongst the rolls.

Notes

The entire recipe makes 6 sandwiches

The serving size is 1 sandwich

Nutrition

Nutrition Facts

PICKLED BEET, SPINACH, AND GOAT CHEESE SANDWICH RECIPE

Amount per Serving

Calories

280

% Daily Value*

Fat

 

8.8

g

14

%

Saturated Fat

 

5.9

g

37

%

Cholesterol

 

25

mg

8

%

Sodium

 

505

mg

22

%

Potassium

 

595

mg

17

%

Carbohydrates

 

36.2

g

12

%

Fiber

 

3.9

g

16

%

Sugar

 

3.7

g

4

%

Protein

 

15.2

g

30

%

Calcium

 

230

mg

23

%

Iron

 

4.7

mg

26

%

* Percent Daily Values are based on a 2000 calorie diet.

CourseCourse: Lunch Recipes

CuisineCuisine: American Recipes

DietDiet: Kosher Recipes, Low Calorie Recipes, Low Fat Recipes, Vegan Recipes, Vegetarian Recipes

Main IngredientMain Ingredient: Vegetable Recipes

CategoryCategory: Sandwich Recipes

Tried this recipe?Let me know how it was!