This sandwich was born out of a rummaging trip to my fridge. I had a few roasted beets, a little bit of ricotta and a beautiful loaf of bread. I also have a gigantic garden box full of arugula that I can't keep up with as it is. Mix them all together and this sandwich came out. I made it for Mark to take in for lunch too and he wasn't even that annoyed. We decided that this sandwich was best made and then sliced up as appetizers, but that is because too many vegetables make him nervous. I like the idea, though and will make and eat it both ways.
2 roasted beets
2 Tbs. ricotta cheese
1/4 cup arugula
salt and pepper
1. I had a very fresh loaf of bread, so I didn't toast it, but you certainly could if that is your preference. Make two nice slices and slather one side with ricotta cheese. Sprinkle the cheese with salt and pepper.
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