Roasted Beet Sandwich With Fennel Salad & Feta
Any season of the year beets and fennel are my absolute favorite combination, but there is something really special about this recipe in the fall when there are lots of storage beets on the horizon and you want to get inspired with beets in a new way. Plus the rich earthiness of the beets plays well with the bright complex flavor of the fennel. A little citrus makes things really pop!
Ingredients
2 Tbsp olive oil
2 large beets (or 3 medium), peeled and cut into ¼-½-inch slices
1 tsp Kosher salt, divided
¼ tsp freshly ground black pepper
½ medium red onion, thinly sliced, divided
3 Tbsp lime juice
1 tsp Kosher salt, divided
1 medium fennel bulb with fronds
2 Tbsp capers, finely chopped
¼ cup olive oil
8 slices sourdough bread, toasted
¼ cup mayonnaise
¼ pound feta, sliced
Directions
Preheat oven to 400°F.
Heat oil in a large cast-iron (or other heavy, oven-proof) skillet over medium heat. Add beets in a single layer, sprinkle with ½ teaspoon salt and pepper; cook for 3 to 4 minutes without moving until beets are seared and browned, but not burnt.
Gently flip beets and place in a preheated oven. Cook until tender, 10 to 15 minutes . Unless your skillet is very large, you will do this in two batches or in two skillets.
Meanwhile, prepare your fennel salad. Mince half the red onion and combine with lime juice and remaining ½ teaspoon Kosher salt in a medium bowl.
Separate the fennel fronds and bulb. Finely chop about half the fronds (you want ¼ -½ cup total). Core and thinly slice bulb. Toss the fronds, bulb, remaining sliced onion, capers and olive oil with the onion-lime mixture. Drizzle with olive oil and toss once more.
Spread mayonnaise on half the pieces of toast. On the other half, equally divide the feta slices onto the bread. Top feta with sliced beets and pile on the fennel salad. Top sandwiches with mayo toast.
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