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I knew this sandwich would be delicious as soon as I put it together. And I was right. As my husband watched me eat it, he couldn’t resist asking me for a bite. We ended up making two more. Rather than using a meat substitute, this vegan sandwich features a locally grown vegetable: beet. Sliced roasted beets make an ideal vegan alternative to cold cuts.

The secret is in the roasting. Rather than wrapping them on foil, I prefer to use a cast iron pan. To make this sandwich, you first need roast the beets in the oven. Next, you simply layer them with the other ingredients between two slices of bread!

Roasted beets: Preheat oven to 200 °C (400 °F).
Cook time: 40 minutes

  • 4 organic beets
  • Salt
  1. Wash the beets without peeling them.
  2. Place them in an oven-safe pan with a little water.
  3. Roast for 40 minutes.
  4. Rinse roasted beets under cold water to easily remove the skins.
  5. Cut beets into even slices.


  • A loaf or baguette from ‘À Chacun Son Pain”, sliced and toasted
  • Rawsome Onion & Chives cashew cream cheese
  • 1 carrot, grated
  • 1 leaf romaine lettuce
  • Balsamic vinegar
  • Salt and pepper


  1. Spread a generous amount cashew cream cheese over a slice of toast.
  2. Add beet slices and a drizzle of balsamic vinegar. Season with salt and pepper.
  3. Top with grated carrot and lettuce and another slice of toast. Enjoy!