Raw Beet Sandwiches ♥

Raw Beet Sandwich
Today's open-face sandwich, perfect for summer's best vegetables: Thin slices of beet, tomato and cucumber on good bread. You're gonna have to try this one to believe it, I know I did.

Okay, so this is one recipe I never imagined eating, let alone sharing. (Barring the question whether a simple vegetable sandwich even qualifies as a 'recipe'?) But some times you just go with your gut. Or trust the experience of a cook whose food you have learned to love – love – over the years.

Back in March, my friend Nupur Kittur who writes the food blog One Hot Stove taught a food class for a group of St. Louis food bloggers in one of the fabulous kitchens at Kitchen Conservatory, the top kitchen store and cooking school in St. Louis. "Indian Street Food" was the theme and oh my, what a feast we did eat. (Want to see more? I've posted pictures from our class on Flickr.)

But it was Nupur's simple sandwich that most captured my own attention. (Or maybe it was the beets. You see, if I weren't the Green Bean Casserole Lady, thank you World's Best Green Bean Casserole, I'd be the Beet Queen. How many beet recipes can one person collect? Thirty-something, last count. Oh wait. I guess that means I'm both. Anyway.)

Top good bread with butter, a little hot mustard if you like, then thin slices of beet, tomato and cucumber and yes, you've got a serious sandwich. I saved the idea until now, when gardens everywhere are just beginning to belch forth the summer's bounty, the most tender and luscious beets, cucumbers and tomatoes, worth waiting for, worthy of a sandwich. It's thin, it's cool, it's rustic. It's a keeper.


Hands-on time: 5 minutes
Time to table: 5 minutes
Serves 1

A slice of good bread
Good butter
A sprinkle of good salt if the butter is unsalted
A thin layer of good mustard (I love-love this gorgeous Homemade Finnish Mustard)
Thin slices of raw beet (a sharp knife will work, so would a mandoline)
Thin slices of tomato
Thin slices of cucumber

A Veggie Venture - Printer Friendly Recipe Graphic

This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long in 2009 at Kitchen Parade, my food column, and now again in 2010. With a free Kitchen Parade e-mail subscription, you'll never miss a one!

~ My Favorite Way to Roast Beets ~
(photo tutorial with tips & tricks)

~ How to Make a Roasted Beet Salad ~
~ Beet Pesto ~
~ Swedish Beets ~
~ more beet recipes~
from A Veggie Venture

~ Borscht Beets with Sour Cream ~
~ Those Pink Potatoes ~
~ Karelian Borscht (Russian Beet Borscht Soup) ~
~ more beet recipes ~
from Kitchen Parade, my food column

© Copyright Kitchen Parade 2010
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Mmm. I just harvested my first beets from the garden this week. Alas, I don't have any cucumbers and tomatoes yet. Indeed it looks like a wonderfully refreshing, crisp sandwich.

  2. Just stumbled onto your blog and there's so many great recipes here! Now a follower and I look forward to reading more :)

  3. It looks utterly fresh and fabulous :) Thanks so much for featuring that simple recipe.

  4. You've reminded me that I bought beets this past weekend. I love this idea! Sounds so fresh and delicious.

  5. AnonymousJune 30, 2010

    With such easy prep, this is worth a try. I enjoy new ways to use produce in season, and I just made a hearty new bread that might work well. We have beets and cucumbers, but are still waiting on the tomatoes. Maybe by this weekend . . . .

  6. I love the idea of this!

    And imagine - I've met you, Nupur - and I've been to Anne's Kitchen Conservatory!! How cool is that????

    Thank you for everything, dear Alanna!!


  7. If my beets ever come in, I will be sure to try these!

    Frustrated First-Time Gardener

  8. AnonymousJuly 04, 2010

    Love veggies, but the idea of eating even one beet is enough to turn me green. YUCK!

  9. I've never really tried to do much with beets because I've never been a fan, but I've loved so many of your recipes I think it's worth a shot - looks beautiful!

  10. These are wonderful! Of course I never follow anything exactly, but it was a wonderful jumping off point. I didn't have good bread so used Dr. Kracker crackers. Rycrisp or Wasa would be good, too. Used Lite Laughing Cow spread and jicama instead of cukes. I'm guessing that radishes, turnip, maybe even parsnips would like this treatment. Thank you, Alanna, for my newest addiction.


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna