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Roasted beet and cashew cheese sandwich

very easy
Total Time
40 mins
Roasted beets
Preheat oven to 200 °C (400 °F).


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!


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


Step 1
Wash the beets without peeling them.
Step 2
Place them in an oven-safe pan with a little water.
Step 3
Roast for 40 minutes.
Step 4
Rinse roasted beets under cold water to easily remove the skins.
Step 5
Cut beets into even slices.
Step 6
  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!