Roasted Beet, Mushroom and Kale Sandwich
1 large beet
5 oz mushrooms
1 bunch kale, washed and thick stems removed
2 garlic cloves, minced
3 Tbsp olive oil
2-4 slices of bread
handful of microgreens
salt and pepper to taste
Wash, peel, and slice the beet into thin slices
Heat olive oil in pan over medium heat. Add beets and grill each side for 2-4 min. Set aside on a plate.
Heat olive oil in the same pan and sauté mushrooms for about 5 minutes.
While mushrooms are sautéing, massage the kale leaves (this removes the bitterness and toughness).
Set mushrooms aside. In the same pan, add the kale with garlic cloves, sprinkle with salt and pepper, and cover and cook for 1-2 min.
Toast bread if desired.
To assemble, add may on toast (optional), then place beet slices and add the mushroom-kale mixture. Add tomato and microgreens and top with the remaining slice of bread. Enjoy!
Picture and recipe adapted from: https://www.dailyharvestexpress.com/roasted-beet-mushrooms-spinach-and-garlic-vegan-sandwich/
Acorn Squash and Beet Salad