6sandwich 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 sandwichesThe 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.