From Farm to Table Dinner: Beet Sandwiches & Zucchini Fries

I love simple meals, made from fresh ingredients, and time. I just discovered beets for the first time this year and I am loving trying out new recipes with them, and exploring their culinary options. My new favorite way to eat beets is on a sandwich. I was inspired by Lisa of La La Faux Bois who posted a recipe for a roasted beet salad a couple weeks back and I decided to take the core ingredients from the salad to make a sandwich instead. It all paired really nicely with some parmesan crusted zucchini fries. Today you can learn how to make all of this for yourself.

Beet & Goat Cheese Sandwich

Ingredients: 2-3 beets (rinsed off), goat cheese, handful of fresh basil, salt&pepper, 2 cloves garlic, olive oil, crusty bread

Directions: Preheat your oven to 400F degrees. In a large piece of aluminum foil, place the beets and 1 clove of garlic in the center, and drizzle with olive oil. Turn them so that they get completely coated and add salt&pepper to taste. Close up the foil, creating a pack and place in the oven. Cook for 1 hour.

While the beets are cooking finely chop the basil, and one clove of garlic to mix in with the goat cheese. Salt&pepper to taste. I like to leave the cheese out so that it's extra soft and easy to spread when the sandwiches are ready to serve.

After your beets are finished cooking open the foil, place the beets in a bowl, and put them in the freezer for a couple of minutes. Once they're cool enough to handle, the skin should easily peel off. Peel them, and then slice them thinly to serve. Cut the bread, spread some of the goat cheese on both pieces and fill with a couple of slices of beets.

Now if you're a good multi-tasker you can make both this recipe and the zucchini fries at once creating a delicious vegetarian meal with minimal ingredients.

Parmesan Crusted Zucchini Fries

Ingredients: 1 large zucchini, salt&pepper, olive oil, herbs de provence, 1 clove garlic, grated parmesan

Directions: Cut your zucchini into "fries," Try to cut them into as even of pieces as possible for easy cooking. Chop your cloves of garlic roughly. Grab a cookie sheet and drizzle olive oil onto it, then toss the zucchini fries and garlic so that they're coated in oil. Next you'll make your parmesan crust topping.

Mix about 1/2 tbsp herbs de provence, with 3 tbsp parmesan and sprinkle all over the fries, turning them to get everything coated. Salt&pepper to taste. With your oven already set at 400F degrees from the beets, place the zucchini fries in the oven and cook for about 25 minutes. Turn them once.

Your farm to table dinner of beet and goat cheese sandwiches, served with parmesan crusted zucchini fries is ready to serve. It's simple, it's delicious, and it's ultra addictive. Enjoy! big kiss, bekuh

PS- Don't forget to enter the Go Fish Giveaway!