Roasted Beet, Sweet and Blue Sandwich

Roasted Beet, Sweet and Blue Sandwich

by Chef Tina Hoban

Wood Stone ovens create the perfect environment for roasting vegetables. The dry heat allows the vegetables to color nicely in a short amount of time. Here is a delicious new way to use those roasted veggies!

INGREDIENTS

• 4 squares  focaccia bread, cut in half horizontally
• 2 large beets
• 2 medium  sweet potatoes
• olive oil
•  salt and pepper
• 1 medium pear (I like bartlett or d’anjou)
• 4 oz.  blue cheese
• 3 cups  loosely packed arugula
• 1 Tbsp.  olive oil
• 1 Tbsp.  sherry vinegar

METHOD

1. Heat your Wood Stone to between 400°F and 450°F.
2. Scrub the beets and sweet potatoes and slice them into rounds ¼” thick.
3. Lightly coat two sheet trays with oil. Lay the sweet potato rounds on one tray and the beets on the second.  Drizzle with more olive oil, and season with salt and pepper.
4. Place the trays in the center of the oven:
   1. sweet potatoes:  10 – 12 minutes
   2. beets:  20 minutes (turn once after 10 min.)
5. Core and slice the pear.
6. Slice or crumble the blue cheese.
7. Put the arugula in a medium bowl, drizzle with oil and vinegar, and toss to coat.
8. To assemble:  Layer between the bread the blue cheese, beets, sweet potato, pear, and arugula.