Isn’t that pretty?
I always experiment at the worst time to experiment — lunch break.
I only have an hour to run home, cook, eat and go back to work and I want to roast beets and carrots and make homemade ketchup?! Who does that? Me, obviously.
Oh, but it was so worth it. After all my roasting and ketchup-ing, I only had 10 minutes left on the clock before I had to leave and go back to work — but I didn’t care.
This is a sandwich you want to savor. Being late to work is a small price to pay when it comes to roasted rosemary beets, avocado, feta and smoky carrot fries.
I guess maybe it’s more appropriate to call them bakes, really. Carrot bakes.
They are actually pretty good! I was experimenting, like I said. Just a little olive oil and paprika and you’re done. I also needed ketchup — I cooked down some tomatoes with crushed red pepper and balsamic vinegar. Quick, all-natural tomato jam. And I don’t need to explain the cheese, right?
Don’t be intimidated by the beets! I know they look scary at the store. And you may be slightly embarrassed when water splashes all over you when you put those leafy beets in your cart — or carry them in your hand like I do because I hate getting shopping carts and I try to carry everything in my hands, which is ridiculous.
All you gotta do is peel them and chop ’em up. Trader Joe’s sometimes sells them in a bag, too, without the leaves. They are delicious and I love to roast them. I spray them with a little olive oil and garnish with rosemary when they’re still hot. Yum.
Did you know avocado toast is a trend now? Sliced fruit, on bread, is a trend. I mean seriously, I saw it on a T-shirt. “Avocado Toast” on a T-shirt. That’s real. It was probably like $58.
I’m like that snob who always says they liked the band before it was on the radio. Well, I liked avocado toast before it was on Pinterest. And probably that band, too.
The texture of avocado on hearty bread is so good — oh my god and with an egg? It really hits the spot. The first time I really went out with my boyfriend and we came home buzzed and starving — I made him avocado toast with a fried egg and shaved parm. At like 3 in the morning. I had him at avocado.
Do yourself a favor and give those beets a go. You can do it.
Roasted Rosemary Beets, Avocado and Feta Sandwich with Smoky Carrot Fries + Tomato Jam
Toast your bread, layer slices of avocado on one side and garnish with crushed red pepper and a little lemon juice. Lay your still-hot roasted beets on the other slice of bread, top with more rosemary and feta and leave open-face or combine slices for a seriously delicious sandwich. Serve immediately with carrot bakes and tomato jam.
For the beets and carrots:
- 1 beet per sandwich, peeled and sliced
- 1 small bunch rosemary
- 2 carrots, chopped into your “fry” shape
- cayenne pepper, cracked black pepper
- oil spray
Season vegetables to taste, adding cayenne to carrots, and spray with oil in parchment lined baking sheet. Roast at 400° until browned, about 20 minutes, adding fresh rosemary to beets as soon as they’re done.
For the tomato jam:
- handful or small can tomatoes you have on hand
- balsamic vinegar, about 1-2 tbsp for every handful
- crushed red pepper, honey, cayenne pepper to taste
Heat all ingredients, mashing up tomatoes as it cooks, until consistency is thick and jammy. You can even add a little honey for an added sweetness. Done! Can refrigerate before serving.