Beet and Mozzarella Sandwich with Pistachio Pesto

Roasted beets may not seem the obvious ingredient choice for a sandwich, but it’s definitely a delicious one. Accompanied with fresh mozzarella slices, delicate pistachio pesto, and crispy watercress this sandwich makes a great lunch. Thinly sliced beets are like a vegan version of cold cuts, especially when dressed with some smoked olive oil along with a drop of wine vinegar and fresh herbs.

It’s always good to have a few roasted beets in your fridge. Just in a few minutes, you’ll be able to cook a quick salad, beet carpaccio, or a lovely sandwich meal. Your possibilities are countless. We suggest you roast a few beets at a time, and then refrigerate them for 2-3 day. Serve beets with some fresh soft cheese, toasted bread, and a handful of your favorite greens, and you’ll get a delicious, healthy meal in no time!

TIP: You can use regular olive oil instead of smoked. But if you’re going for that smoky flavor you can buy a bottle of smoked oil in your local Trader Joe’s.


Beet and Mozzarella Sandwich with Pistachio Pesto

Prep Time: 15 mins
Cook Time: 30 mins
Makes: 2 sandwiches


  • medium beets - 2, greens and stems cut from beet roots
  • olive oil - 1 tablespoon
  • ciabatta rolls - 2
  • fresh mozzarella cheese - 4 oz, or 4 round slices
  • fresh basil leaves - 1 cup, packed
  • parsley - 1 cup, packed
  • extra virgin olive oil - 3/4 cup
  • pistachios - 1/4 cup
  • freshly grated Parmesan - 3/4 cup
  • garlic - 2 cloves
  • kosher salt - to taste
  • freshly ground black pepper - to taste
  • lemon juice - 1 1/2 tablespoons
  • smoked olive oil or regular extra virgin olive oil - 1 tablespoon
  • dill - 1 tablespoon, finely chopped
  • red wine vinegar - 1 teaspoon
  • water cress - 1 cup


  1. Preheat oven to 350°F.
  2. Brush the beets with olive oil and cover tightly with foil.
  3. Place on a baking sheet and roast until a fork can be easily inserted into the center of each beet, about 1 hour.
  4. Remove from oven, and let cool.
  5. While beets are roasting cook the pesto sauce.
  6. In a food processor combine the basil, parsley, pistachios, olive oil, and garlic. Blend until a smooth paste.
  7. Season to taste with salt, pepper, and lemon juice. Cover with plastic wrap and set aside.
  8. Peel off the beetroot skin.
  9. Slice the beets 1/4 inch thick and place in a small bowl.
  10. In a mixing bowl whisk together the smoked olive oil, red wine vinegar, pinch of salt, pinch of freshly, and chopped dill.
  11. Toss sliced beets in dressing until coated.
  12. Cut the ciabatta rolls in half and spread about 1 tablespoon of pesto sauce on two bottom halves.
  13. Top each with mozzarella, beets, and some watercress. Cover with the remaining slices of bread and serve.

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