Beets By Gaby Sandwich Recipe

Roast beets

Preheat oven to 400°F (200°C). Trim beet greens leaving about 1/2 inch stem, scrub beets clean. Toss beets with 2 tbs olive oil, 1/2 tsp salt, and 1/2 tsp black pepper. Wrap individually in foil or place in a covered baking dish and roast for 45–60 minutes until a knife slips in easily. Let cool slightly, then slip off skins and slice beets into 1/4-inch rounds.

Quick-pickle roasted beets

In a small saucepan combine 1 cup water, 3 tbs white wine vinegar, 1 tbs sugar and 1 tsp kosher salt. Bring to a simmer just until sugar and salt dissolve. Put sliced roasted beets into a jar or bowl and pour hot pickling liquid over them. Let cool to room temperature, then refrigerate at least 30 minutes (or up to overnight) to develop flavor.

Place 1 cup shredded carrots in a jar. Warm 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1 tsp kosher salt until sugar dissolves (can be cold if preferred). Pour over carrots, press down so they are submerged, and let sit at room temperature for 15–30 minutes (or refrigerate for a few hours). Drain before assembly, reserving a little pickling liquid if desired.

Place thinly sliced watermelon radish in a small bowl or jar. Stir together 1 tbs white wine vinegar, 3 tbs water, 1 tsp sugar and 1/2 tsp kosher salt until dissolved. Pour over radish slices and let sit 10–20 minutes at room temperature. Drain before assembling the sandwich.

Soft-boil eggs

Bring a medium pot of water to a gentle boil. Lower 4 large eggs into simmering water and cook for 6 minutes for custardy yolks. Immediately transfer eggs to an ice bath for 2–3 minutes to stop cooking. Peel and halve or quarter eggs just before assembling.

Prepare feta

Crumble 3/4 cup feta and set aside at room temperature so it is slightly softer and more spreadable when assembling.

Make lemon-dill mayo: Stir together 1/2 cup mayonnaise, 1 tsp lemon juice, and 1 tbs chopped fresh dill. Season with a pinch of salt and pepper to taste.

Toast bread: Heat a skillet over medium heat and add 1 tbs butter. Toast 8 slices of bread, about 1–2 minutes per side, until golden and slightly crisp. Remove from heat.

Assemble sandwiches: Spread a generous tablespoon of lemon-dill mayo on one side of each toasted slice. On 4 bottom slices, layer mixed greens (about 1/4 cup per sandwich), a few slices of pickled roasted beet (3–4 per sandwich), a spoonful of crumbled feta (about 3 tbs), some pickled shredded carrots (1–2 tbs), and a few slices of pickled watermelon radish. Place soft-boiled egg halves (2 halves per sandwich) on top of the fillings. Finish with a light sprinkle of salt and freshly ground black pepper, then top with the second slice of bread, mayo side down.

Serve: Cut sandwiches in half and serve immediately. Leftover pickles can be refrigerated up to 5 days.