Kitchen Supplies:

  • Aluminum foil
  • Baking sheet
  • Large bowl
  • Blender/food processor
  • Large pan

Recipe by: Fresh City, www.freshcityfarms.com
Serves: 2
Prep Time: Quick & Easy

Ingredients

½ lb. beets, bunched rainbow

2 tbsp. biodynamic extra virgin olive oil

To taste salt & pepper

3 carrots carrots, orange (2lb bag)

1/2 lb. potatoes, yellow

1 onions, yellow

1 clove garlic

1-inch piece ginger

2 tbsp. organic unsalted butter, 454g

2 slices gluten free flax loaf

½ cup spinach, loose

½ cup goat feta

2 tbsp. raw honey

¼ cup coconut milk

1½ cups water

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Roast the Beets
• Preheat the oven to 400ºF. Rinse and peel the beets. Slice them into ½-inch thick rounds.
• Place the beet rounds on aluminum foil and drizzle with 1 tbsp. olive oil. Season with salt and pepper to taste. Wrap them in foil to create a sealed packet and place on one side of a baking sheet. Roast for 10 minutes.

Roast the Carrots & Potatoes
• Rinse the carrots and potatoes, and slice them into ½-inch thick chunks.
• Dice the onion and mince the garlic and ginger.
• Add the onion, garlic, ginger, carrots and potatoes to a large bowl. Drizzle with 1 tbsp. olive oil and salt and pepper to taste and toss to coat.
• Remove the baking sheet from the oven and pour the veggies onto the other side of the baking sheet. Roast until fork-tender, about 20 minutes.
• Let the beets cool slightly before handling.

Make the Grilled Cheese
• Butter one side of each slice of bread.
• Rinse and pat dry the spinach.
• Place a large pan over medium heat. Add 2 slices of bread, butter-side down. Crumble half of the feta onto each slice of bread and drizzle with honey. Top with the roasted beet slices, spinach, and remaining two slices of bread (butter-side up).
• Toast on the pan until the bottom bread starts to brown.
• Carefully flip the sandwiches. Repeat on the other side.

Make the Soup
• Add the coconut milk, 1 ½ cups water, and the roasted veggies on the baking sheet to a blender/food processor. Blend until smooth.

Bring It All Together
• Transfer the sandwiches to a cutting board and slice in half diagonally. Evenly divide the sandwiches between two plates and serve with a bowl of roasted carrot soup