Beet and tomato sandwiches

Serves 8


For the beets:
1 bunch beets with tops
2 tablespoons extra-virgin olive oil

For sandwich:
16 slices whole grain bread
1 lb fresh goat cheese or fresh ricotta
4 teaspoons thyme
4 tomatoes (about 1.5-2 lbs.) sliced thin
cooked beets, peeled and sliced thin
Reserved beet tops, chiffonade chopped
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil


To cook beets:
Preheat oven to 450 degrees F. Remove tops and reserve. Put each type of beet in a separate oven-proof baking pan with 1 tablespoon oil, a couple of tablespoons of water, and a sprinkling of salt and freshly ground pepper. Cover beets with heavy foil and bake until tender when pierced with a knife, about 25 to 30 minutes. Remove beets from oven and let cool.

To assemble sandwich:
Spread each piece of bread with the goat cheese. Sprinkle them with salt and thyme. Layer each with half the sliced tomatoes and sprinkle with salt. Layer the beets. Mix the greens with the vinegars and oil. Add the rest of the tomatoes, then add to the bread.