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Breakfast sandwich

Beet Salad Sandwich with Black Pepper- Breakfast Sandwich

Print Recipe
A vibrant and nutritious breakfast sandwich made with creamy beet salad, a kick of black pepper, and fresh veggies layered between hearty bread slices.
Course lunch, Main Course
Cuisine American, fusion
Keyword beet salad sandwich with black pepper, beet sandwich, black pepper recipe, easy sandwich recipe, goat cheese sandwich, healthy lunch recipe, roasted beet sandwich, vegetarian recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 4 minutes
Servings 2
Calories 380

Equipment

  • Oven
  • Baking sheet
  • Aluminum foil
  • Sharp knife
  • Cutting board
  • Small mixing bowl
  • Toaster or skillet
  • Pepper grinder
  • Spoon

Ingredients

For the Roasted Beets:

  • 3 medium fresh beets
  • 2 tablespoons olive oil
  • Pinch of salt

For the Sandwich:

  • 4 slices hearty bread sourdough, whole grain, or multigrain
  • 4 tablespoons goat cheese or cream cheese room temperature
  • 1 tablespoon honey
  • 2 cups fresh arugula or mixed greens
  • Fresh black pepper about 30 cracks total
  • 1 teaspoon balsamic vinegar optional
  • Salt to taste

Optional Add-ins:

  • ¼ cup toasted walnuts
  • 2-3 thin slices red onion
  • ½ avocado sliced
  • Cucumber ribbons

Instructions

Roast the Beets:

  • Preheat oven to 400°F (200°C).
  • Scrub beets clean, trim ends, and rub with olive oil and salt.
  • Wrap each beet individually in aluminum foil.
  • Place on baking sheet and roast for 45-60 minutes until knife-tender.
  • Let cool 10 minutes, then peel off skins and slice into rounds.

Make the Spread:

  • Mix goat cheese, honey, and 10 cracks of black pepper in a small bowl until smooth.

Assemble:

  • Toast bread slices until golden and crispy.
  • Spread honey-pepper cheese mixture on all 4 slices.
  • Layer beet slices on 2 bread slices, covering completely.
  • Crack 10 more black pepper over beets, drizzle with balsamic if using.
  • Add arugula and any optional toppings.
  • Top with remaining bread slices, press gently, and cut diagonally.

Notes

  • Make-Ahead: Roast beets up to 5 days in advance and store in the refrigerator for quick assembly.
  • Staining: Beets will stain your hands pink. Wear gloves or wash hands immediately with soap.
  • Bread Choice: Use sturdy bread that won't get soggy. Avoid soft white bread.
  • Cheese Substitute: Can use cream cheese, feta, ricotta, or hummus for dairy-free option.
  • Protein Boost: Add a fried egg, grilled chicken, or mashed chickpeas for extra protein.
  • Serving Temperature: Delicious cold, room temperature, or slightly warm.
  • Storage: Best eaten fresh but can be wrapped and refrigerated for up to 1 day.
  • Pepper is Key: Don't skip the fresh black pepper - it's essential for balancing the sweetness.