Garlic tarragon roasted beet sandwiches

Ingredients

Servings: 2

Roasted beets:
3 beets (about 1 1/2 cups), peeled and sliced in thin rounds
2 tablespoons toasted sesame oil
1 tablespoon chopped fresh tarragon leaves
salt, to taste
pepper, to taste
Garlic Tarragon Spread:
1/4 cup Sabra Spreads Garlic Herb
1 tablespoon chopped fresh tarragon leaves
salt, to taste
pepper, to taste
Sandwiches:
2 whole grain rolls
1/2 apple, sliced in thin rounds
1/2 cup micro greens
1/4 cup thinly sliced red onion

Directions

Heat oven to 425 F and prepare baking sheet. In mixing bowl, combine beets, sesame oil and tarragon then spread on baking sheet. Roast until beets are tender and browned in areas, about 25-30 minutes.

While beets are roasting, use same mixing bowl to prepare spread. Stir together spread, tarragon, salt and pepper. Cover bowl and store in refrigerator until beets are ready.

Remove beets from oven and allow to cool slightly before assembling sandwiches. Slice rolls in half and spread garlic tarragon spread on inside of each roll. Top bottom half of roll with beets, apple slices, micro greens and red onion, then top with remaining half of bun.