Ciabatta with Beet Pesto & Grilled Vegetables
Beet pesto (10 servings):
- 9 oz beets, boiled or baked
- 1 oz pine nuts
- 2 cloves garlic
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt
- 1 teaspoon lemon juice
Root vegetables with feta cheese (10 servings):
- 4 oz feta cheese, in cubes
- 18 oz mixed vegetables
- 2 tablespoons thyme
- 2 tablespoons extra virgin olive oil
- 2 tablespoons sesame seeds
- 2 teaspoons sea salt
Chop the beets into small pieces and mix with pine nuts, garlic, salt, lemon juice and olive oil.
Root vegetables with feta cheese:
In a bowl, mix olive oil, thyme and sea salt. Add vegetables and feta cheese and stir. Put the vegetables and feta mix on a baking sheet and bake in preheated oven (3750F) for 15 minutes.
Spread beet pesto on the bottom half of the ciabatta. Fill the ciabatta with salad and the grilled vegetable and feta mix. Add the top half of the ciabatta and cut the sandwich diagonally into two triangles.