Recipe found on

Makes 4 sandwiches


  • 4 large beets with their greens (2 lb.), greens and their stems cut from beet roots (see note)
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 Tbsp. red wine vinegar
  • 1 (2-inch) knob fresh peeled ginger, grated
  • 1/2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large slices country bread, halved, drizzled with olive oil, and lightly toasted
  • 1 handful picked flat-leaf parsley leaves (about 1/4 packed cup)
  • 1 medium fennel bulb, halved, cored, and thinly sliced, plus 1 small handful picked fennel fronds
  • 1 scallion, thinly sliced
  • 1 ounce (30g) fresh goat cheese, crumbled


Preheat oven to 350°F. Place the beet roots in an oven-safe skillet or roasting pan, drizzle with olive oil to coat lightly and add a couple of tablespoons of water. Cover tightly with foil and roast until a fork can be easily inserted into the center of each beet, about 1 1/2 hours. Remove from oven, uncover and let beets rest until they are cool enough to handle.

Meanwhile, separate the beet stems from the leaves. Bring a medium pot of salted water to a boil. Add the stems and cook until tender, about 3 minutes, then transfer to an ice bath to cool. Repeat with the leaves, cooking about 1 minute. Drain leaves and stems well and squeeze dry of excess moisture. Roughly chop the beet leaves and stems and set aside.

Wearing latex gloves (to avoid staining your skin), use paper towels to rub off the beet root skins. Trim off root ends and any other blemishes with a knife. Slice the beets into 1/4-inch slices.

In a medium mixing bowl, whisk together 1/4 cup olive oil with vinegar, ginger and mustard. Season with salt and pepper.

Toss the sliced beets in the dressing until coated. Arrange the toasted bread on a work surface. Lift the beet slices from the , allowing excess dressing to drain off, then layer them on half of the bread slices. Add the sliced fennel and its fronds, the parsley, the reserved beet greens and stems and the scallions to the dressing and toss to coat.

Mound the dressed salad on top of the beet slices. Crumble goat cheese all over, close sandwiches and serve.

Note: If your beets don’t have greens, you can substitute 1/2 lb. of Swiss chard with its stems.