Roasted Sweet Potato & Beet Sandwiches

These good sandwiches are heaped high with veggies — including hearty cooked beets and yams, lemony arugula and fast cured onions — for a wonderful lunch or supper. We utilize an entire wheat loaf, yet entire wheat buns would fill in too, on the off chance that you like. Any shade of beet would be tasty — attempt brilliant or Chioggia if you have any desire to keep away from the stains that red beets can leave.

Ingredients

• 2 cups sliced sweet potatoes
• 2 cups sliced peeled beets
• 3 tablespoons extra-virgin olive oil, divided
• 1/4 teaspoon salt plus a pinch, divided
• 1 teaspoon ground pepper plus more to taste, divided
• 1/2 cup thinly sliced red onion
• 1/2 cup distilled white vinegar
• 1/2 cup whole-milk plain strained (Greek-style) yogurt
• 1/4 cup crumbled feta cheese
• 4 cups baby arugula, baby kale or thinly sliced kale
• 1 tablespoon lemon juice
• 1 whole-wheat baguette, cut into quarters, halved and toasted, if desired

Directions

step1

Preheat stove to 400°F.

step2

Throw yams, beets, 2 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a huge baking sheet. Cook until delicate, around 20 minutes.

step3

In the mean time, consolidate onion and vinegar in a little bowl. Blend yogurt, feta and ground pepper to taste in another little bowl. Consolidate arugula (or kale), lemon juice and the excess 1 tablespoon oil and spot of salt in the medium bowl. Rub tenderly with clean hands.

step4

Channel the onion. Orchestrate the yams and beets on roll bottoms. Top with the greens and onion. Spread the yogurt combination on the cut side of loaf tops; put spread-side down on the sandwich bottoms.

Nutrition Information

Serving Size: 1 sandwich
Calories 353

Fat 15g

Saturated Fat 4g

Cholesterol 12mg

Carbohydrates 44g

Total Sugars 9g

Added Sugars 0g

Protein 11g

Fiber 5g

Sodium 661mg

Potassium 481mg