It has been gray and rainy outside for the past few days and it made me crave some warm and comforting food. One of my favorite go-to’s is a grilled cheese, but not the classic grilled cheese I remember from my childhood. I like to elevate the flavor by filling mine with whatever fresh vegetables and herbs are currently available. Beets and kale are in season and plentiful right now, and I only have a couple weeks left to enjoy my mint patch before it goes to seed. I stuffed all of this produce between two slices of sourdough with some creamy feta, and made the perfect early fall sandwich.
I love the combination of earthy beets and salty feta together, but you can use whatever cheese you have on hand. I used a giant, raw beet from the farmers market and roasted it before using it in this sandwich. I find that roasting beets gives them a more hearty, robust flavor. You can skip this step if you prefer raw beets, or you can also use beets that have been pre-cooked and marinated. Feel free to play around with whatever herbs you want to add in. This pairs well with a simple side salad for an easy lunch or dinner.
I love the combination of earthy beets and salty feta together, but you can use whatever cheese you have on hand. I used a giant, raw beet from the farmers market and roasted it before using it in this sandwich. I find that roasting beets gives them a more hearty, robust flavor. You can skip this step if you prefer raw beets, or you can also use beets that have been pre-cooked and marinated. Feel free to play around with whatever herbs you want to add in. This pairs well with a simple side salad for an easy lunch or dinner.
YIELDS
1 sandwich
PREP TIME
COOK TIME
TOTAL TIME
- 1 beet, peeled and sliced
- 1 tbsp olive oil
- salt & pepper to taste
- 1/4 cup vegan feta
- 1 tbsp vegan plain yogurt
- 1 clove garlic, minced
- 1/4 tsp lemon juice
- 1 tbsp vegan butter
- 2 slices sourdough bread
- 1/2 cup kale, shredded
- 1/4 cup fresh mint
- 1/4 cup red onion, sliced
Directions
1. Preheat oven to 425°F.
2. Toss sliced beets in a mixing bowl with olive oil, salt, and pepper. Pour onto a baking pan and bake for 10–15 minutes, until tender. Remove from oven and set aside.
3. In a small whisking bowl, add the feta, yogurt, garlic, and lemon juice. Use the back of a fork to mix this into a spreadable consistency. Set aside.
4. Spread the butter onto the outside of each slice of bread. Spread the feta onto one of the slices of bread and layer in the beets, mint, kale, and onions.
5. Heat a pan over medium low heat and toast both sides of the sandwich until golden brown. Remove from heat and serve.
Get more like this—Sign up for our daily inspirational newsletter for exclusive content!
__
Photo: Lauren Sacerdote
