Beet Pesto Bagel Sandwiches
An easy brunch or lunch sandwich with creamy cheese and cucumber.
Servings: 4 sandwiches
Calories: 450kcal
Cost: $20
Equipment
- Sheet pan
- Food processor
- toaster
Ingredients
Beet pesto
- 1 lb beets washed and roughly chopped
- ¼ cup grated Parmesan
- 4 tbsp pine nuts
- ¼ cup olive oil
- pinch of red pepper flakes
- pinch of salt
For serving
- 4 everything bagels (or bagels of your choice)
- ¼ cup ricotta cheese
- 2 tbsp honey
- 1/4 cup cucumbers sliced thin
- 1 ball mozzarella sliced
- 1/2 cup arugula
Instructions
- To make the beet pesto, preheat the oven to 420°F. Wash and chop your beets roughly, cutting off any rooty edges. Place them on a baking sheet and drizzle with 1 tbsp of olive oil. Then space out the beets evenly and roast in the oven for 40 minutes. Then let them cool for at least 10 minutes.
- In a food processor, dump in the beets, pine nuts, Parmesan, red pepper flakes, olive oil, and a pinch of salt and pepper. Pulse until the mixture becomes a smooth pesto. Add more salt and pepper if desired. If the pesto is too chunky, add a few more tablespoons of olive oil and pulse once more.
- Slice your bagels and toast them in a toaster if desired. Add a smear of beet pesto to one side, and a smear of ricotta cheese on the other half of each bagel. Drizzle some honey on top of the ricotta cheese, and top with sliced cucumber. Add arugula and a slice of mozzarella before putting both sides together. Slice in half to serve.