Beet, Basil and Goat Cheese Sandwiches

In the early months postpartum up to the first year, beets are a great vegetable in your postpartum nutrition to support vitality by replenishing the blood. Here is a recipe by Mamashine contributor Kate Short Lindsay using beautiful golden beets, but red beets are fine too.

Beet, Basil and Goat Cheese Sandwiches

beet-sandwichesPrep time: 5 minutes
Cook time: 45 minutes (beets)
Yields: 12-24 mini sandwiches

4 pre-boiled golden beets (you could use raw)
fresh basil leaves
spreadable Chevre/goat cheese
Olive oil
Balsamic vinegar

1. Peel boiled beets by running them under cool water and gently peeling with fingers. The skin should come off easily.
2. Slice into “bread-like” slices, about 1/2 inch thick
3. Spread a thin layer of goat cheese on beet slice
4. Top cheese with a fresh basil leaf
5. Put another beet slice on top and voila!
6. Whisk olive oil and vinegar in a bowl and drizzle over beet sandwiches.

Serve with bread and other fresh ingredients like sliced cucumber and grape tomatoes.

A mother of three and a trained doula, Kate’s main area of passion and expertise is postpartum care. She’s a certified holistic health coach, trained first-hand by Deepak Chopra, David Wolfe, Sally Fallon, Andrew Weil, John Douillard at Institute for Integrative Nutrition in NYC.

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