Roasted Beets and Hummus Sandwich by Jesse Bluma



Roasted Beets and Hummus Sandwich




In our quest to battle temptation and be liberated from bad choices this sandwich is the perfect option.  Roasting gives beets a deep and sweet flavor.  Hummus is smooth and creamy.  The two together will make for your next favorite lunch or dinner.

*Cooking Tip:  Read a recipe several times before preparation.  Highlight or underline key steps.  Then double check you have the correct ingredients.


Ingredients

pumpernickel bread

Directions

Roast Beets:  Preheat oven to 375 degrees Fahrenheit (190.556 degrees Celsius).  
Cut the greens from the beets.  
Rinse the beets.  
Place the beets on a square of parchment paper, drizzle with olive oil, sprinkle very lightly with sea salt, then wrap.  
Place the wrapped beets on a piece of aluminum foil and then wrap and crimp the foil closed to create a nice pouch.  
Place the pouch of beets into the oven, roast for approximately 25 minutes.  
Beets vary in size and will take more or less time to reach tenderness.  
Remove the beets from the oven using oven mitts and let sit to cool.  
Open the pouch and thinly slice.  
Remember beets are red and will stain, you may wish to wear latex or latex free gloves.

Lay 2 bread slices on a serving plate.
Take out the hummus and use a knife to spread a desirable amount on each slice of bread.
Lay 4 to 6 slices of roasted beets on each slice of bread.
Rinse and dry the cilantro, then cut using a food designated scissor.  Top each slice of bread with a bit of snipped cilantro.  
Unwrap the blocks of cheese.  Place a grater on a large plate.  
Then rub one block of cheese up and down the grater.  
Repeat with the next block of cheese.  
Grate a small amount of each cheese, gently mix together.  
Sprinkle a small amount of cheese on each slice of bread.






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