Maple & Mustard Roasted Beetroot and Sauerkraut Sandwich
By Happy Skin Kitchen
By Happy Skin Kitchen
Cooking Time
25 minutes
Prep Time10 minutes
Servings2 portions
BREAD TYPE
- Thick cut, super seedy
FOR THE BEETROOT
- 1 tbsp Flora, melted
- 1 tsp wholegrain mustard
- 1 tbsp maple syrup
- 1 tsp mixed herbs
- 250g raw beetroot, red and golden varieties
- Pinch of sea salt & cracked black pepper
TO SERVE
- 4 slices seeded bread, thick cut
- Flora, for spreading
- 70g sauerkraut
- Handful of cress or alfalfa
- Preheat the oven to 200C/180C fan/gas 6. In a bowl, combine the melted Flora, mustard, maple syrup and herbs. Slice the beetroot thinly into (approximately 1/2cm thick) rounds and coat in the marinade - make sure you marinate the golden beetroot first to avoid the red beetroot staining the it
- Place the beetroot on a baking tray and roast for 25-30 minutes until tender. Once cooked, remove from the oven and allow to cool
- When ready to serve, generously butter 4 slices of seeded bread with Flora. Divide the 2 beetroot varieties between 2 slices of bread. Top the beetroot with some sauerkraut followed by cress or alfalfa. Add the remaining 2 slices on top to form 2 sandwiches - slice down the middle and serv
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