Vintage on line

I saw this unusual recipe for sandwiches over at *Dinner Tonight*and I absolutely love beetroot and feta (love love love) and as I'm vegetarian too fab new meat free sandwich dishes are always a hit with me!

Here is the recipe.

Feta & Roasted Beet Sandwich

Ingredients

1 pound beets (roots only)

1 tablespoon balsamic vinegar

1 teaspoon olive oil

10 ounces feta cheese

1/4 cup snipped fresh dill

2 scallions (or spring onions for us UK folk), thinly sliced

1 teaspoon grated lemon zest

Ground pepper

8 slices rye, whole grain, or pumpernickel bread

1. Preheat oven to 400 degrees. Wash beets and wrap in foil. Place on a parchment-lined baking sheet (to catch any drips) and bake until beets yield to gentle pressure, about 1 hour. When cool enough to handle, using a paper towel or kitchen glove peel each beet (the skin will slip off). Thinly slice and toss with vinegar and oil.

2. While beets bake, place feta in a food processor along with 2 tablespoons water and puree until smooth. Add dill, scallions, and lemon zest; season with pepper and pulse to combine.

3. Spread feta mixture on bread. Place beets on top of 4 slices and close sandwiches.

I think the only thing that puts me off with this recipe is that it does seem a little fiddly for just a sandwich, lovely if you have guests though and want to impress ~ that's if they like beetroot as I know there are a lot of you out there that don't, which completely amazes me as I really do love love love the stuff!

A lovely sandwich filling for summer days though methinks.

I found this fab website too called Love Beetroot (how fun is that) click *here* to go there.

It has loads of info about beetroot and some fab beetroot recipes too, so if like me you love the purple stuff get yourself there for some beetroot loving.