I’m lucky to live in an area with lots of amazing parks and trails. So every spring, as soon as the weather begins to warm up, hitting those trails is priority for my husband and I. We’re really bad at planning though. In fact, we really don’t plan these outings at all—usually they’re pretty spur of the moment. Every year we talk about how nice it would be to pack a lunch and spend the entire afternoon in the outdoors, but inevitably we forget, and hunger is what brings us back home.
This year I’m on it though. My strategy: keep food on hand that I can pack up super fast and make a meal of. The first item on the menu: these beet sandwiches.
I’ve made beet sandwiches before, but it just recently occurred to me what great packed lunch material they make. Sliced up roasted beets are like a vegetarian version of cold cuts. Keep them on hand, along with a supply of the creamy dill cashew cheese that’s used in this recipe, and you’ve got a sandwich that can be assembled in all of five minutes.
Usually when I eat beets as a side dish at home I roast them and dress them in some balsamic vinegar, so that’s how I prepared the beets for these sandwiches. I love the way the tangy flavor of the vinegar pairs with the sweetness of the beets. The dairy-free creamy cheese is made from a simple blend of some raw cashews with dill, garlic, and lemon juice. The recipe makes a nice big batch of the cheese, but any leftovers can be frozen for future sandwiches.
For the balsamic roasted beets:
For the creamy dill cashew cheese:
For the sandwiches:
Make the balsamic roasted beets:
Make the creamy dill cashew cheese:
Assemble the sandwiches:
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