Roasted Beet, Ricotta Salata & Arugula Sandwich
The rich, sweet and complex flavor of roasted beets is preferable, but if you don't have time to cook the beets, you can always peel and grate them into the sandwich instead. Ricotta salata is a dry salted ricotta cheese that has a sharp flavor. It can be purchased at most Italian specialty food stores or ordered online.
Serves 2 2 medium red beets 2 ounces ricotta salata cheese 4 slices whole wheat country loaf bread ½ cup baby arugula
Nutrition FactsPer serving: 363 calories, 13 g fat, (8 g saturated), 50 g carbohydrates, 12 g protein, 3 g fiber, 830 mg sodium (36% Daily Value).
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Directions1. Preheat oven to 400°F. Scrub beets with water and trim off tail. Wrap each beet in aluminum foil. Place beets on tray in oven and bake until easily pierced with a fork, about 30 to 40 minutes. Remove beets from oven and allow to cool. Once cooled, peel beets with a small knife and thinly slice. (Beets can be roasted in advance and stored in the refrigerator for 2 to 3 days.)
2. Slice ricotta salata into 1/4- inch slices. Divide cheese in half and distribute between two slices of bread.
3. Top each slice with beets then arugula. Top with remaining two slices of bread.