It is probably one of the most controversial vegetables. People either love it or hate it. I tend to be the optimist…I give vegetables a chance. I am very pro-BEET.

I decided to make it the recipe of the day today because it can divide a room faster than Obama and Romney.

Strangely enough, these two formidable politicians have spoken out on almost every topic known to man. They have declared their intentions. They’ve spent a ton of dollars on TV commercials and the paper ads that go from the mailbox to the trash can in my house.

But what I really want to know is… how about beets, guys?

This pink and gold root vegetable is one of my favorites. I remember growing up as a kid in Ohio and being served everywhere. And the salad bars that were there were my absolute favorite…. because I would add ranch dressing and wait for it…I would have PINK salad dressing. Uh-amazing! For me it’s always been the little things, really…

Well, the beets I ate as a kid were canned, sometimes pickled, and oh so delicious! Now I still buy the canned variety, but I also like to pick up fresh beets when I’m at Whole Foods. They always seem to have the best selection. I bought the red ones, the gold ones and a beautiful pink striped one.

Today I bring you an amazing beetroot Sandwich that I really LOVE. It is inspired by a local vegetarian restaurant in Denver called Watercourse foods. They make a sandwich they call “The Champ” which might just be my favorite beetroot dish. Maybe… I really like beetroot!

The Champ at Watercourse is served on an herb focaccia and also includes Swiss cheese, alfalfa sprouts and grilled zucchini. My version is missing these ingredients because I decided to make this sandwich on short notice and went with what was in my fridge. If you try my version of the Champ, I guarantee you will like it.

It’s a sandwich made for a president (with good taste)…it’s so good!

Roasted Beetroot Sandwich with Greek Yogurt “Aioli”

Inspired by “The Champ” at Watercourse foods

For 1 person

INGREDIENTS

1 beetroot, sliced

1 6-inch Artisan Roll

Fresh spinach

Red onion, thinly sliced

Yellow pepper, cut into thin slices

2 TBSP. Greek yogurt

1 teaspoon. Minced garlic

1 teaspoon. Capers, drained

Cooking spray

salt pepper

INSTRUCTIONS

1. Preheat the oven to 425°. Place the sliced ​​beets on a baking sheet that has been sprayed with cooking spray. Spray the top of each slice with cooking spray and sprinkle salt and pepper.

2. Roast the beets for 20 minutes, then flip them over. Roast for another 20-25 minutes until tender.

3. Prepare your bread. Note: My SuperTarget sells these amazing Artisan Breads in individual sizes. For my sandwich bread, I sliced ​​one horizontally.

4. Combine 2 tbsp. Greek yogurt with 1 tsp. capers and 1 tsp. minced garlic. Add freshly ground black pepper to taste. Note: I didn’t have Greek yogurt on hand, so I used Skotidakis Greek Yogurt Dip (Dill & Cucumber) that I purchased at Costco. If you’re using plain Greek yogurt, you can add some dried dill or other favorite dried spices to give it more flavor.

5. Spread the yogurt mixture on the bread.

6. Add vegetables: sliced ​​red onions, spinach leaves and thinly sliced ​​yellow bell pepper.

7. Add those gorgeous beets. Note: I roasted both beets I had on hand and used the remaining beets the next day. I only chose the red beets because they contrast with the yellow peppers. Every color is delicious!

8. Close the sandwich and get ready for a WOW experience!

I absolutely loved this sandwich. So much so that I did it for the SECOND time on Sunday evening. Please try it and let me know what you think. Roasting the beets brings out their amazingly sweet flavor. You’ll love this one!

I think it’s VERY easy to pick this winner!

Per 1 sandwich serving:

CAL 374; CARBS 72g; FAT 5g; SAT FAT ; PROT 14g; FIB 5g; SUG

WW points+ ; WW Smart Points:

It’s your turn now. How do you feel about BEETS?

As you can see, I am VERY a bedding professional.