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Two halves of a sandwich on toasted Italian white bread, showing a cross-section with ricotta cheese, leafy green lettuce, and shredded cooked beets. Background is bright pink morning glory flowers the same color as the beets, and a hand-made pottery mug stamped with the words Winespring Inn and Emond's Field.

Toasted Beet and Ricotta Sandwich

Colorful summer sandwich with the earthiness of beets tamed by honey, red wine vinegar, and ricotta cheese.
5 from 1 vote
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Course Main Course
Cuisine Two Rivers

Equipment

  • Box grater or food processor with grater attachment
  • Frying pan (or two, if you don't want to wash one after cooking beets)
  • Flat spatula for flipping sandwiches

Ingredients
  

  • 4 slices bread Italian bread or your favorite
  • ½ cup ricotta cheese
  • 1 medium-size beet peeled and grated*
  • 2 Tbsp butter
  • 2 ¼ tsp red wine vinegar
  • 2 Tbsp minced shallot
  • ¼ cup honey
  • Salt and pepper to taste
  • Fresh arugula or other greens optional

Instructions
 

  • In a medium pan (preferably nonstick), combine the shallot, grated beet, honey, vinegar, and 1/4 cup water. Season with salt and pepper. Heat to boiling.
  • Cook, stirring occasionally, for 4-6 minutes or until the beet has softened and the liquid has cooked off. If it was an especially juicy beet or if you double the recipe, this may take a bit longer.
  • Remove from heat, and drain off any extra liquid if needed (so it does not make the sandwiches soggy).
  • Evenly spread the ricotta onto the four bread slices - both sides of the sandwich get ricotta. Be generous if you have extra.
  • Spread the beets evenly over 2 bread slices (on top of the ricotta). Put the sandwiches together.
  • Melt 1 Tbsp butter in a frying pan on medium to medium-high.
  • Add the sandwiches and cook 2-3 minutes or until golden brown on the first side.
  • Add the remaining 1 Tbsp butter to the pan, flip the sandwiches, and cook an additional 2-3 minutes until toasty. Transfer toasted sandwiches to a cutting board.
  • If desired, open up each sandwich carefully and add arugula or other greens. Toothpicks help hold things together but are optional (just makes things feel fancy).

Notes

*Grate the beet on the large side of a box grater (or use the food processor to contain the mess).
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