Bacon Lettuce and Beet Sandwiches
|When tomatoes are out of season, use beets to make your BLTs.|
|8 slices ||bread|
|1 lb. ||bacon|
|6 ||golden beets, peeled, sliced and roasted|
|16 ||lettuce leaves|
|4 oz. ||goat cheese|
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Preheat the oven to 375F.
Destem, wash and peel the beets. Slice the beets in 1/8-inch slices. Add olive oil to two 8x11-inch casserole dishes, enough so that the beets will not stick to the dish. Place beet slices in the casserole dishes. Drizzle olive over top of the beets. Sprinkle salt and pepper over the beets. Cover the dishes with aluminum foil, and bake in the oven for 45 minutes.
While the beets are roasting, lay out the strips of bacon on a rack placed atop a cookie sheet, which will catch the bacon drippings. Bake the bacon for 30 minutes, until they are lightly crispy. Remove from oven and allow to cool slightly.
If you don't have panini press, toast the bread.
Spread goat cheese over a slice of bread. Layer the beets, the bacon and the lettuce leaves over the goat cheese. Top with a slice of bread.
If you do have a panini press, place the sandwich in the panini press and cook according to the manufacturer's instructions.