Roasted Sweet Potato & Beet Sandwiches

5.0
(2)
2 Reviews

These hearty sandwiches are piled high with veggies—including earthy roasted beets and sweet potatoes, lemony arugula and quick-pickled onions—for a satisfying lunch or dinner. We use a whole-wheat baguette, but whole-wheat buns would work as well, if you prefer. Any color of beet would be delicious—try golden or Chioggia if you want to avoid the stains that red beets can leave.

By
Carolyn Malcoun
Carolyn Malcoun
Carolyn Malcoun

As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after.

EatingWell's Editorial Guidelines
Published on March 29, 2024
Tested by
Hilary Meyer
Hilary Meyer
Tested by Hilary Meyer
Hilary Meyer is a freelance recipe developer, tester and content creator. After graduating from culinary school, she started working as a freelancer in the EatingWell Test Kitchen in 2006, developing and testing recipes.
Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Roasted Sweet Potato & Beet Sandwiches
Photo:

Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Active Time:
20 mins
Total Time:
35 mins
Servings:
4
Nutrition Profile:
Sesame-Free Diabetes-Appropriate Nut-Free Soy-Free Vegetarian Egg-Free
the ingredients to make the Roasted Sweet Potato & Beet Sandwiches

Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

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

  1. Preheat oven to 400°F.

  2. Toss sweet potatoes, beets, 2 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a large baking sheet. Roast until tender, about 20 minutes.

    a step in making the Roasted Sweet Potato & Beet Sandwiches

    Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

  3. Meanwhile, combine onion and vinegar in a small bowl. Mix yogurt, feta and ground pepper to taste in another small bowl. Combine arugula (or kale), lemon juice and the remaining 1 tablespoon oil and pinch of salt in the medium bowl. Massage gently with clean hands.

    a step in making the Roasted Sweet Potato & Beet Sandwiches

    Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

  4. Drain the onion. Arrange the sweet potatoes and beets on baguette bottoms. Top with the greens and onion. Spread the yogurt mixture on the cut side of baguette tops; place spread-side down on the sandwich bottoms.

    a step in making the Roasted Sweet Potato & Beet Sandwiches

    Photography: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

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

EatingWell.com, March 2024

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