| BLT WITH BEETS INSTEAD OF BACON |
Recipe developed by Worden Farm apprentice Angie Martin
Your family will come running when they hear the frying pan sizzle,
only to discover a more healthful, vegetarian version of the classic
BLT--with Beets instead of Bacon!
Chioggia (pronounced: Ki-OH-ja) beets are ideal because the concentric
pink and white rings most resemble bacon, however, any type of beet
will do.
1 medium beet per sandwich
vegetable broth, chicken broth, or water
liquid smoke
tamari or soy sauce
bread
mayonnaise, Veganaise, or homemade tofu mayo
lettuce
tomato
mustard
onion (optional)
oil
Slice beets thinly. Combine enough broth to cover the beets with a
dash of liquid smoke and a few dashes of soy sauce or tamari. Allow
beets to soak in the liquid mixture, the longer the better, but even a
few minutes will do. Toast the bread and top with tomato slices,
lettuce, mayo and mustard. Heat a pan on the stove and coat with 1/4"
of oil. Fry beets until slightly brown and crisp on the edges, flip with a
spatula or fork. If you prefer not to use oil, you can simmer the beets
in the marinade, adding spoonfuls as it evaporates. Layer beets on your
sandwich. If using, saute onions until soft and add to sandwich.
Your family will come running when they hear the frying pan sizzle,
only to discover a more healthful, vegetarian version of the classic
BLT--with Beets instead of Bacon!
Chioggia (pronounced: Ki-OH-ja) beets are ideal because the concentric
pink and white rings most resemble bacon, however, any type of beet
will do.
1 medium beet per sandwich
vegetable broth, chicken broth, or water
liquid smoke
tamari or soy sauce
bread
mayonnaise, Veganaise, or homemade tofu mayo
lettuce
tomato
mustard
onion (optional)
oil
Slice beets thinly. Combine enough broth to cover the beets with a
dash of liquid smoke and a few dashes of soy sauce or tamari. Allow
beets to soak in the liquid mixture, the longer the better, but even a
few minutes will do. Toast the bread and top with tomato slices,
lettuce, mayo and mustard. Heat a pan on the stove and coat with 1/4"
of oil. Fry beets until slightly brown and crisp on the edges, flip with a
spatula or fork. If you prefer not to use oil, you can simmer the beets
in the marinade, adding spoonfuls as it evaporates. Layer beets on your
sandwich. If using, saute onions until soft and add to sandwich.
