Wasabi Roasted Beet Sandwich
Beetroot is back in fashion after a long absence from the dinner tables— it has an earthy taste that goes well with cheeses. Recent studies have linked beetroots with increased blood flow to the brain. This recipe is for a sandwich, but the filling could be used just as well as side dish.
2 slices bread
1 medium beetroot or 5 baby beets
2 Tbsp cream cheese
1 tsp Namida® Wasabi paste made from Namida® 100% Pure Wasabi Powder
1 tsp finely grated orange zest
1 Tbsp finely chopped tarragon, basil or parsley
1 Tbsp pumpkin seeds
1 rib celery, finely sliced
- Wrap the beet or baby beets in tin foil and roast at 180 degrees for an hour and a half (for a large one) or 40 minutes or so (for babies).
- Remove from the oven and allow them to cool for a few minutes; as soon as they are cool enough to handle, peel the skins and allow to cool completely. It is essential to peel them while still hot, since the skin slips off easily in that state.
- Toast the pumpkin seeds in a dry frying pan until you hear them crack.
- Allow to cool.
- Mix the cream cheese with the Namida® Wasabi Paste, chopped herbs, orange zest and salt and pepper, and spread evenly on both pieces of bread.
- Finely slice the beetroot into rounds and place these on one half.
- Scatter over the pumpkin seeds and celery before topping off the sandwich with a little spinach and the other half of the bread.
Note: For a side dish layer the sliced beetroot and cream cheese mix like a lasagna, and serve in individual bowls. Sprinkle the pumpkin seeds and celery on top.