Smoked Beet Sandwich Recipe

Prepare beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch stem; scrub beets clean. Wrap each beet tightly in aluminum foil with a drizzle (about 1 tsp) of olive oil and a pinch of salt and pepper to keep them moist.

Roast beets

Place foil-wrapped beets on a rimmed baking sheet and roast for 45–60 minutes, until a knife slides easily into the center. Larger beets take longer; check at 45 minutes.

Smoke flavor and finish

When beets are roasted and still hot, unwrap and let cool just enough to handle. Peel skins using a towel or your hands. Slice beets into 1/4-inch rounds. In a bowl, toss warm slices with 1 tbs olive oil, 1 tsp liquid smoke, 1 tbs apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper. Taste and adjust seasoning. Set aside to cool to room temperature so flavors meld.

In a small bowl, combine 6 oz soft goat cheese and 2 tbs Greek yogurt. Mash together with a fork until smooth and spreadable. Fold in 1 tbs chopped chives, 1 tsp chopped dill, 1/2 tsp lemon zest, 1/4 tsp salt, and 1/4 tsp black pepper. Chill briefly (10–15 minutes) if you prefer a firmer spread.

Place thinly sliced shallot in a small jar or bowl. In a small saucepan, bring 1/2 cup rice vinegar, 1/4 cup water, 1 tsp sugar, and 1/4 tsp salt to a simmer until sugar dissolves. Pour hot pickling liquid over shallots, press to submerge, and let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours for a milder flavor). Drain before assembling.

Toast bread: Heat a skillet over medium heat. Spread a thin layer of butter on one side of each slice (optional). Toast bread cut-side down until golden and slightly crisp, about 2–3 minutes per side. Alternatively, toast in a toaster or oven.

Build sandwiches: Spread about 2 tablespoons of the herbed goat cheese on 4 slices of toasted bread. Layer on smoked beet slices (about 3–4 slices per sandwich, depending on beet size). Top beets with a small handful (about 1/4 cup) of baby arugula, then 1–2 tablespoons of drained pickled shallots. Sprinkle a light dusting (about 1/8–1/4 tsp) of smoked paprika over the beets for an extra smoky note.

Finish and serve: Top with remaining bread slices. If desired, press sandwiches briefly in the skillet (2 minutes per side) to meld and warm through. Cut each sandwich in half and serve immediately. Leftover smoked beets and spread keep 2–3 days refrigerated.