How to make a beet sandwich.

Step one. Preheat the oven to 400degrees.

 Step two. Prepare the beets. Clip the greens (save 'em and sautee 'em up!) and wash the beets thoroughly. You have to scrub beets pretty good... just be warned that they turn everything red. Including your pee!

Trim stems and tops as close to the ends as possible. Slice beets about 1/4in thick. Add to oven safe dish and toss with just enough olive oil to coat (about 2 tsp for one bunch). Add a dash of salt and pepper and cover with tin foil. Put in the oven for about 20 minutes. Remove and stir. Add 1 Tbsp balsamic vinegar and toss to combine, and put back in the oven for 10-20 minutes. They are ready when a fork pierces them easily. Make the sauce while you're waiting.

Step three. Make the sauce. This is an easy and delicious addition to your sandwich. In a small cup, add about 1 1/2 Tbsp of vegan cream cheese. To that, add 1 tsp or 1 wedge of lemon. Take 1/2 clove garlic and chop thouroughly. Crush the garlic bits with the tip of your knife to completely crush the garlic into a paste (I learned this trick from Bobby Flay!). You just don't want any big chunks of garlic to overpower.

Stir the garlic, lemon and cream cheese together until consistent throughout. If the cream cheese is cold, pop the mixture in the microwave for a few seconds. Add a dash of salt and pepper.

Step four. Build your sandwich. Get out two slices of your choice of bread. Toast if desired. Add a thin layer of the sauce to both sides of the bread. Top with a layer of beets, greens(romaine, baby greena, spinach) and a couple slices of fresh tomato.

Step five. Cut in half and enjoy! Pat yourself on the back... your mom would be proud to see you eating beets.

This sandwich idea inspired by a delicious, seasonal sandwich served at the Sentient Bean. <3

Easy Chunky Beet Soup

I had leftover veggie broth from the spicy tempeh I made last night and also had beets in the fridge. So... it was only natural that I combine the two and make some beet soup! This soup is very easy, but hearty and delicious.

Makes 2-3 servings.

Ingredients:

2 cups veggie broth
3 small or 2 large beets with greens
3 cloves garlic
1/2 medium red onion
4 or 5 collard or kale stems (leaves removed)
3 Tbsp olive oil
2 Tbsp balsamic vinegar
2 tsp agave nectar or maple syrup
1/4 tsp salt
dash of cayenne

Directions:
Preheat oven to 400 degrees.

Prepare veggies: Wash beets and greens thouroughly. Remove the top of the beet where it meets the stems and discard. Slice beets in 1/4in thick pieces. Slice greens and stems in about 1 in pieces. Peel the red onion and slice into large, 1/2in chuncks. Peel garlic. Chop collard stems in 1 in pieces.

Add all veggies to a medium sized baking dish. Add spices, oil, vinegar and agave. Toss all ingredients to coat.

Cover and bake for 30-45 minutes... until beets are soft in the center.

In a blender, add veggie broth and the roasted veggies. Puree for 1 minute or until a consistent texture is achieved. If desired, top with some sour cream (or vegan substitute)and chives. Serve with a toasted piece of crusty bread!