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Roasted-Beet Sandwiches with Ginger, Fennel, and Goat Cheese
Ingredients
  • 4 large beets with their greens (2 pounds; 1 kg), greens and their stems cut from beet roots (see note)
  • ¼ cup (60ml) extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons (30ml)  red wine vinegar
  • 1 ( 2-inch) knob fresh peeled ginger, grated
  • ½ teaspoon (3ml) Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large slices country bread, halved, drizzled with olive oil, and lightly toasted
  • 1 handful picked flat-leaf parsley leaves (about ¼ packed cup)
  • 1 medium fennel bulb, halved, cored, and thinly sliced, plus 1 small handful picked fennel fronds
  • 1 scallion, thinly sliced
  • 1 ounce (30g) fresh goat cheese, crumbled
Steps
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