Rustic Beetroot & Ricotta Sandwich with Spiced Walnut Pesto
Discover a unique beetroot & ricotta sandwich with spiced walnut pesto. Perfect for a gourmet twist on lunch! Make it today and delight your taste buds.
Recipe Overview
Discover a unique beetroot & ricotta sandwich with spiced walnut pesto. Perfect for a gourmet twist on lunch! Make it today and delight your taste buds.
Ingredients
- • fresh beetroot: 4 medium-sized
- • ricotta cheese: 1 cup
- • walnuts: 1/2 cup
- • fresh basil leaves: 1 cup
- • garlic clove: 1, minced
- • red chili flakes: 1/2 teaspoon
- • extra virgin olive oil: 3 tablespoons
- • lemon juice: 1 tablespoon
- • multigrain bread: 8 slices
- • salt: to taste
- • black pepper: to taste
Instructions
- 1 Preheat your oven to 400°F (200°C). This ensures the beets roast evenly, concentrating their natural sweetness.
- 2 Wrap each beetroot in aluminum foil and place on a baking sheet. Roast for 30 minutes or until tender when pierced with a fork. Once done, allow them to cool slightly before peeling and slicing thinly.
- 3 While the beets are roasting, prepare the spiced walnut pesto. In a food processor, combine walnuts, basil, garlic, chili flakes, and a pinch of salt. Blend until the walnuts are finely ground.
- 4 With the processor running, slowly drizzle in the olive oil and lemon juice. Blend until you achieve a smooth, spreadable consistency. Taste and adjust seasoning if necessary.
- 5 Toast the multigrain bread slices until golden brown. This adds a lovely crunch to contrast the soft fillings.
- 6 Spread a generous layer of ricotta cheese on four slices of bread. Top with the roasted beet slices, ensuring an even distribution.
- 7 Spoon the walnut pesto over the beets, covering them thoroughly with this flavorful mixture. Top with the remaining bread slices.
- 8 Slice each sandwich in half diagonally for an attractive presentation. Serve immediately and enjoy the medley of flavors!
Serving Suggestions
- • This sandwich is a standout on its own, but pairing it with a crisp, green salad elevates the meal to a new level. Consider a simple arugula and fennel salad dressed with lemon vinaigrette, which complements the earthy beets beautifully. For a beverage, a light, chilled white wine like a Sauvignon Blanc works wonders, enhancing the freshness of the pesto. Alternatively, a glass of iced herbal tea with hints of citrus can also bring out the best in this sandwich. For a fun twist, serve these sandwiches as mini sliders at your next gathering. They make a delightful appetizer that will have your guests raving about your culinary skills!
Storage Tips
If you have leftover sandwiches, wrap them tightly in plastic wrap or store in an airtight container in the refrigerator for up to 2 days. To enjoy them later, reheat in an oven at 350°F (175°C) for about 5 minutes, just to warm through and refresh the texture. For the pesto, you can make it in advance and store it in a sealed container in the refrigerator for up to a week. A thin layer of olive oil on top will help preserve its freshness. Freezing the pesto in ice cube trays is another great option, allowing you to thaw just what you need. Avoid freezing the whole sandwich, as the texture of the bread and beets may become unappetizing upon thawing. Instead, prepare fresh sandwiches with refrigerated components for the best quality.
