Beet-tastic Beetroot ‘Sandwiches’, and Michael Pollan

Beet-tastic Beetroot ‘Sandwiches’, and Michael Pollan

Beetroots, Beta vulgaris, or Beets – whatever you call them, they are bountiful, bossy and beautiful. Bountifully full of nutrients, bossily and unapologetically messy, and beautiful in colour, flavour and appearance.
Beets strengthen the heart, improve circulation, purify the blood, benefit the liver and intestines, and were traditionally used for nervousness and to calm the spirit – lovely.
They are packed with vitamin C, B vitamins-especially folate, vitamin A, potassium, manganese and potassium. They also contain one of the best non-animal forms of iron.
Beetroots are super versatile in that you can eat them raw, roasted, steamed, pickled, as a soup, a dip, in salads, in stews and as chips. They are also an awesome flavour match for apples, balsamic vinegar, bitter greens, carrots, ginger, lemon, orange, cheese, walnuts and garlic, just to name a few. 
Beets are a great example of using the whole food, with the beet and the leaves being edible – the early Romans actually only ate the leaves (apparently). 

So as this week is my week to host the Food Matters Project, I couldn’t resist the sexiness of these little Beet “Sandwiches”. Not only do you get the goodness of the beetroot, but some extra green goods, nutty nutrition and goaty greatness – super!

The original recipe from Mark Bittman’s ‘The Food Matters Cookbook’ goes like this.
2 large beets, peeled if you like
2 tablespoons olive oil, plus more if needed
Sea Salt
4 ounces (110g) fresh goat cheese
1 1/2 cups shelled pistachios (or walnuts would also be fabulous here!)
1 bunch watercress, baby spinach, arugula/roquet (about 2 cups of leaves)
Black pepper

1. Heat the oven to 400 degrees farenheight (200 degrees Celsius). Slice the beets about 1/8 inch thick, using a mandoline, food processor, or sharp knife. Grease a