The Verde

The Verde

prep time

minutes
cook time

minute
servings
4

Ingredients














Cooking Instructions

1

Heat oven to 375ºF. Trim beet stems, leaving about 1 inch of stem attached. Wash beets in cold water. Place in baking dish; drizzle with extra virgin olive oil and season with salt and pepper. Add


2

water to dish to depth of 1/4 inch. Cover and place in oven and roast for about 1 hour and 15 minutes, or until beets are easily pierced with knife or fork. Peel. (The beets will peel easily while still hot or warm.) Cool and slice thinly.


3

Fry bacon, if using, in skillet until crispy and brown.


4

Whisk together mustard, honey, balsamic vinegar, and grape seed oil.


5

Heat skillet or sauté pan over medium heat and spread one side of pumpernickel slices with butter; place 4 slices in pan, butter-side down. Top each with 1/8 of the feta, 1/4 of the beet slices, some arugula, 1/4 of the toasted pepitas, 2 bacon slices (or 1 ham slice), 1/4 of the onion slices, another 1/8 of the feta, and a slice of the remaining pumpernickel, butter-side up. Grill on both sides, turning once, to brown bread. Serve with the honey-balsamic dressing on the side or drizzled over the top.


Ingredients














Cooking Instructions

1

Heat oven to 375ºF. Trim beet stems, leaving about 1 inch of stem attached. Wash beets in cold water. Place in baking dish; drizzle with extra virgin olive oil and season with salt and pepper. Add


2

water to dish to depth of 1/4 inch. Cover and place in oven and roast for about 1 hour and 15 minutes, or until beets are easily pierced with knife or fork. Peel. (The beets will peel easily while still hot or warm.) Cool and slice thinly.


3

Fry bacon, if using, in skillet until crispy and brown.


4

Whisk together mustard, honey, balsamic vinegar, and grape seed oil.


5

Heat skillet or sauté pan over medium heat and spread one side of pumpernickel slices with butter; place 4 slices in pan, butter-side down. Top each with 1/8 of the feta, 1/4 of the beet slices, some arugula, 1/4 of the toasted pepitas, 2 bacon slices (or 1 ham slice), 1/4 of the onion slices, another 1/8 of the feta, and a slice of the remaining pumpernickel, butter-side up. Grill on both sides, turning once, to brown bread. Serve with the honey-balsamic dressing on the side or drizzled over the top.


This recipe currently has no reviews. Be the first!

More Recipes Like This


previous
next