Beet, Caramelized Onion and Goat Cheese Sandwiches 4.000

Bonnie Jo Mount/The Washington Post

Weeknight Vegetarian Jul 3, 2013

A quick-pickled beet gives these sandwiches a welcome tartness to offset the rich goat cheese and sweet onions. To save time, look for pre-roasted beets in the supermarket produce section.

Make Ahead: The caramelized onions can be refrigerated for up to 2 weeks. The beets can be refrigerated for up to 1 week.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 tablespoon olive oil
  • 2 large yellow onions (about 1 3/4 pounds total), thinly sliced
  • 1/4 teaspoon sea salt, plus more to taste
  • Water (optional)
  • 4 small to medium beets (about 1 pound total), stemmed and well scrubbed
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 4 ounces soft, spreadable goat cheese
  • 8 slices low-sodium whole-grain bread, such as Ezekiel 4:9 brand
  • 2 teaspoons canola oil

Directions

Heat the olive oil in a large cast-iron or other heavy skillet over medium heat. Add the onions and cook, tossing with tongs or a spatula, until they wilt and start to brown. Sprinkle with the salt, toss and reduce the heat to the lowest possible setting. Cook, stirring very occasionally, until the onions are deeply golden brown, soft and sweet, up to an hour or more. (If they start to dry out during cooking, stir in a few tablespoons of water at a time to keep them moist.) Transfer the onions to a bowl to cool, and wipe out the skillet.

Meanwhile, set a steamer basket in a medium saucepan filled with an inch or two of water, over medium heat. Bring the water to a boil, then reduce the heat so the water is gently bubbling and add the beets. Cover and steam until barely tender when pierced with a fork, 25 to 40 minutes (depending on their size). Remove from the heat, cool slightly, and slip off the skins under running water.

Cut the beets into 1/2-inch-thick slices. Place them in a medium bowl and toss gently to coat with the vinegar and honey.

To make the sandwiches, spread the goat cheese on one side of 4 bread slices. Top each with the sliced beets, caramelized onions and one of the remaining 4 bread slices. Press gently to compress each sandwich.

Brush the skillet with the canola oil and heat over medium-high heat. Once the oil starts to shimmer, lay the sandwiches in the skillet, working in batches if necessary. Cook, pressing gently with a spatula from time to time, until the undersides are golden brown, about 2 minutes. Repeat to brown the second sides. Serve warm.

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Recipe Source

From Food editor Joe Yonan, author of the upcoming "Eat Your Vegetables: Bold Recipes for the Single Cook" (Ten Speed Press, August 2013).

Tested by Joe Yonan.

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