Good Morning,

It’s the first weekend in a long time that just feels like a weekend here in Sweden. I woke up slowly and found my way to my new desk to write this note to you. Whilst being on route is exciting and offers much inspiration it’s these moments I long for. And to be honest feel the most inspired by. Having time on my hands to just be is probably what makes me want to do more, more so than anything else. So, here I sit at my desk feeling incredibly lucky and cosy and hoping that you are feeling the same way. And now I want to share this new recipe with you that brings colour to an otherwise rather grey season here in Sweden; a beet and beans spread sandwich.

A long time ago a reader asked me to share some ideas for sandwiches and whilst I posted this smoked butter bean houmous and picninc sandwich this summer there hasn’t been many sandwiches on this blog. Mainly because I eat very little bread due to my gluten intolerance. I usually save my moments of bread induced joy for when I’m at restaurants and simply can’t resist. Hoping that it won’t cause me pain (and I always take these as a protective measure).  In this post however I’m using a new favourite store bought gluten free bread from a brand available here in Sweden called Fazer. Since making this sandwich for the photos I haven’t found it in store again. Maybe that’s a good thing though, the amount of ingredients in store bought bread creeps me out a little – probably shouldn’t have too much of it.

Anyhow, I decided to pair this new found loaf with a spread I’ve been making for a while made with roasted beets and onion, white beans and miso paste. It’s delish, you have got to try it, and perfect for this rooty time of year here in the Northern hemisphere. I love the colour it brings to the table, especially on a grey and misty day like today. Finally I added some mixed baby greens and some gut loving sauerkraut to complete my master piece. Gotta love sauerkraut, right?! Btw, I’ve started making my own and it’s much more straight forward and fun than I first thought. Would you guys like a guide? Let me know in the comments.

Now please enjoy the recipe and have a delightful weekend! x

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BEETROOT + BEAN SPREAD SANDWICH w/ GREENS + SAUERKRAUT


YIELDS: 1 3/4 cup spread  /  TIME: 45 min

 

For the spread:

3 beetroots, peeled and cubed
1 1/2 red onion, halved
Olive oil
1 can cannellini/navy beans
1 tbsp dark miso paste
1 tbsp apple cider vinegar
Sea salt + black pepper, to taste

 

For the sandwich:

Bread, I used a seeded gluten free loaf
Greens of your choice, I used mixed baby leaves
Sauerkraut, I used raw

Preheat oven to 200 degrees celsius.

Placed your cubed beetroot on a baking sheet and drizzle with oil, salt and pepper. Roast for roughly 30 minutes, flipping halfway through, or until tender.

On the same baking sheet you can place your halved onions with skin on and pat the cut side with a little olive oil. Roast for roughly 20 min or until the center is tender.

Place cooled off beets and onions in a food processor along with the remaining ingredients and blend until more or less smooth.

Smear a generous amount of the beetroot spread onto the bread, on both slices. Place greens and sauerkraut on one half and close the sandwich. Enjoy!


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